Name: Baby vegetable linguine
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 gram (4½ ounces) baby brussels sprouts; 500 gram (1 pound) linguine; 2 tablespoon extra virgin olive oil; 400 gram (12½ ounces) baby spring onions, trimmed, halved; 1 clove garlic, sliced thinly; 100 gram (3 ounces) yellow patty-pan squash, sliced thinly; 1 cup (120g) frozen peas; 2 tablespoon finely grated lemon rind; 100 gram (3 ounces) goat's cheese, crumbled

Ingredients

150 gram (4½ ounces) baby brussels sprouts

500 gram (1 pound) linguine

2 tablespoon extra virgin olive oil

400 gram (12½ ounces) baby spring onions, trimmed, halved

1 clove garlic, sliced thinly

100 gram (3 ounces) yellow patty-pan squash, sliced thinly

1 cup (120g) frozen peas

2 tablespoon finely grated lemon rind

100 gram (3 ounces) goat's cheese, crumbled

Method

1.Separate as many of the outer leaves from the brussels sprouts as possible; cut hearts of sprouts in half.

2.Cook pasta in a large saucepan of boiling water until just tender; drain. Return to pan to keep warm.

3.Meanwhile, heat oil in a large frying pan over medium heat; cook onions and garlic, stirring, for 5 minutes or until onion is tender and golden. Add sprout hearts, squash and peas; cook, stirring, for 2 minutes. Add rind, sprout leaves and pasta to pan; cook, stirring, until pasta is heated through and sprout leaves are just tender. Season to taste.

4.Top with cheese to serve.

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