Petite vegetable pasta with aromatic lemon and garlic butter sauce

Petite vegetable pasta with aromatic lemon and garlic butter sauce

A quick and colourful pasta with delicious petite veg

Time

0m

Difficulty

Ingredients

For 4 people

  • 2 Flowerdale Farm Petite purple carrots
  • 2 Flowerdale Farm Petite French Breakfast Radish
  • 1 Flowerdale Farm Microgreen Lemon Balm
  • 400 grams Linguine pasta
  • 1 Rind of lemon
  • 4 Garlic cloves, roughly chopped
  • 0.5 cup(s) Extra virgin olive oil
  • 50 grams Butter
  • 1 pinch(es) Salt
  • 1 pinch(es) Black pepper

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Featured Chef's Recipe

Jeffrey Tan

Method

  1. Cook pasta in a large pan of boiling salted water to packet instructions.
  2. Meanwhile, heat olive oil in a frying pan over high heat. Throw in Petite Vegetables. Note : You want to flash fry them as they are small and only takes a minute.
  3. Remove from heat and add butter, garlic, lemon rind and a pinch of grounded salt and pepper. Let the remaining heat melt butter and release the aroma of the lemon rind and garlic. Set aside.
  4. Drain pasta and then add to frypan while pasta is still hot. Toss, season and garnish with Flowerdale Farm Microgreen Lemon Balm before serving.