Courgette, Oregano and Almond Linguine


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

An incredibly simple starter, this really does rely on the best olive oil and crisp courgettes.


  • 2 large courgettes (green or yellow)
  • 3 tablespoons best quality extra virgin olive oil
  • 1 clove garlic, peeled and sliced
  • 2 small teaspoons dried oregano
  • 200 g(6 ½ oz) linguine
  • 3 tablespoons sliced almonds, toasted
  • juice of 1 lemon
  • ½ cup freshly grated parmesan


    Bring a large saucepan of lightly salted waterto the boil. Meanwhile, top and tail courgettes and cut into long julienne or peel with a potato peeler into thin strips. Heat a frying pan and add half the oil, the garlic and oregano and cook over a medium heat until garlic barely colours. Add courgettes and gently cook, tossing until they wilt.

    Add pasta to boiling water and cook until al dente. Drain in a colander, then place in a bowl. Add courgettes and everything else from the pan, the almonds, lemon juice, remaining oil and parmesan. Mix well. Check seasoning and serve while hot.