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

This wild garlic and avocado linguine with strawberry, chilli, and lime courgettes is a vibrant, seasonal dish that’s as refreshing as it is satisfying. Packed with fresh, wholesome ingredients like wild garlic pesto, creamy avocado, and juicy strawberries, this recipe is perfect for spring and summer dining. Whether you're cooking for a light lunch or an elegant dinner, this dish is a crowd-pleaser.

Ingredients

For the Linguine

• 350–400g linguine (about ¾ of a pack)
• Salt for boiling water

For the Avocado & Wild Garlic Sauce

• 1 large avocado
• Juice of 1 lime
• 2 tbsp wild garlic pesto (vegan or non-vegan)
• Olive oil, for drizzling
• Salt and pepper to taste

For the Courgettes

• 2 medium courgettes, chopped into chunks
• 1 handful of nuts (pecans recommended)
• 1 handful of strawberries, finely chopped
• 1 chilli (Scotch bonnet or to taste), finely chopped
• Juice of 1 lime
• 2 tsp balsamic vinegar
• 1 clove garlic, minced
• Salt to taste

For the Spinach

• 1 bunch fresh spinach
• Olive oil, for sautéing
• 1 clove garlic, minced
• Salt and pepper to taste

For Garnish

• Small handful of parsley or coriander, finely chopped
• Black pepper
• Lemon or lime juice
• Parmesan or vegan alternative (optional)

Method

Step 1: Cook the Linguine

1. Add the linguine to a large pot of boiling salted water.
2. Cook for 2–3 minutes less than the package instructions for an al dente texture.
3. Reserve 1 cup of pasta water before draining the linguine.

Step 2: Make the Avocado & Wild Garlic Sauce

1. Mash the avocado in a bowl with a drizzle of olive oil until smooth.
2. Stir in the lime juice, wild garlic pesto, salt, and pepper. Set aside until ready to mix with the linguine.

Step 3: Prepare the Courgettes

1. Heat a dry pan over medium-high heat. Toast the nuts until fragrant, then set aside.
2. Add the courgettes to the hot pan and cook for 3–4 minutes until charred.
3. In a bowl, combine the strawberries, lime juice, chilli, balsamic vinegar, and a pinch of salt.
4. Add the minced garlic to the pan with the courgettes and nuts. Stir for 1 minute, then add the strawberry mixture. Cook for another 1–2 minutes and remove from heat.

Step 4: Cook the Spinach

1. Wilt the spinach in a frying pan over medium heat for 3–4 minutes. Drain any excess water.
2. Add olive oil, minced garlic, salt, and pepper. Stir to combine and set aside.

Step 5: Assemble the Dish

1. Mix the avocado and wild garlic sauce into the cooked linguine, adding a splash of reserved pasta water for a creamy consistency.
2. Plate the spinach as a bed for the linguine.
3. Add the courgette and strawberry mixture on top of the linguine.
4. Garnish with chopped parsley or coriander, freshly cracked black pepper, and a squeeze of lemon or lime juice. Sprinkle with parmesan or a vegan alternative, if desired.

Why You’ll Love This Recipe

• Fresh and Seasonal: Showcases the best of spring and summer produce like wild garlic, strawberries, and courgettes.
• Vibrant and Unique: Combines creamy, tangy, and spicy elements for a truly standout dish.
• Versatile: Can easily be made vegan or adjusted to suit your taste preferences.

Tips for Success

• Use ripe, creamy avocados for the sauce.
• Adjust the chilli to your spice tolerance.
• Toast the nuts lightly for added crunch and flavour.

Serving Suggestions

• Pair with a crisp white wine or sparkling water infused with lime.
• Serve as a main dish or alongside a fresh green salad for a light meal.
• Great for alfresco dining or a picnic spread.

This wild garlic and avocado linguine with strawberry, chilli, and lime courgettes is a fresh and flavourful recipe that celebrates seasonal ingredients. Perfect for warm-weather dining, it’s a dish that’s sure to impress with its vibrant colours and unique combination of tastes.