5 Recipes from Guy Mirabella's Book "Eat/Ate" (Hardie Grant Books, $49.95) (page 2 of 5)



5 Recipes from Guy Mirabella's Book
5 Recipes from Guy Mirabella's Book "Eat/Ate"
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5 Recipes from Guy Mirabella's Book
5 Recipes from Guy Mirabella's Book "Eat/Ate"
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Linguine, zucchini, spinach, lemon, pine nuts

This is the most popular pasta we’ve ever served in the café, and it continues to appear on the menu every day. We may vary it a little by adding roasted pumpkin or potatoes, as it’s the most versatile pasta there is. You might like to add cooked, still bright green peas or ripe cherry tomatoes. Or instead of pine nuts, you could try roasted flaked almonds or chopped hazelnuts.

Serves 12

1.5kg linguine salt
1 ½ cups pine nuts, toasted
4 medium zucchini, grated
4 large handfuls of baby spinach leaves
zest and juice of 2 large lemons
2 garlic cloves, crushed
125ml olive oil
freshly ground black pepper

Cook the linguine in a large pot of salted boiling water until al dente.

Drain the pasta and return it to the pot.

Add the rest of the ingredients and season with salt and plenty of pepper.

Gently toss everything together and serve.