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Wild Garlic & Avocado Linguine with Strawberry, Chilli & Lime Courgettes

Wild Garlic & Avocado Linguine with Strawberry, Chilli & Lime


Wild Garlic & Avocado Linguine with Strawberry, Chilli & Lime Courgettes

Products featured - Wild Pesto Wild Garlic (both Vegan & non available!)
Seasonal produce from @Perrycourtfarm - Courgettes, Strawberries, Spinach



• 350/400g Linguine (3/4 of a pack)
• 1x Large Avocado
• 1x Lime
• 2x Tsp Balsamic vinegar
• 2x Cloves of garlic
• Olive oil
• Handful of nuts (we used Pecans)
• Handful of strawberries
• 2x Medium courgettes
• 1x Chilli (we used scotch bonnet adapt chilli
and amount to your palette)
• Small handful of parsley to serve
(coriander would go nicely too)




Add to boiling, salted water and bring to a simmer. cook for 2/3 minutes less than packet instructions so ‘al dente’.
Before draining, reserve a cup of pasta water to add to your sauce when combining it with the pasta.
Avo and wild garlic sauce:
Mash avocado in a bowl with a drop of extra olive oil.
Add the lime juice, pesto, salt and pepper and combine (keep to one side until pasta is done).
Chop lengthways then roughly into chunks, chop nuts and put in a hot dry pan until charred (3-4 mins).
Finely chop Strawberries and add to a bowl with juice of a lime, chilli, sprinkle of salt and the balsamic vinegar.
Add courgettes and nuts back to a pan with a minced clove of garlic, stir around for a minute then add the
strawberry mixture for a further minute or two. take off the heat.
Wilt a bunch of spinach in a frying pan.
Once it is cooked off (3/4 mins) drain the water then add some garlic, salt, pepper and olive oil.
To Serve:
Stir the avocado and wild garlic sauce into the pesto adding some of the pasta water.
Dish the linguine onto a bed of spinach, then add the courgettes to the top.
Add some parsley, black pepper, lemon/lime juice to taste, and a bit of parmesan/vegan alternative if you’re feeling

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