This creamy lemon linguine will impress your friends for a light lunch or starter. Ready in 10 minutes this recipe is perfect for sunny days. Using just six ingredients this lemon pasta is sure to tantalise your taste buds! The lemon, caper and butter sauce, with a hint of garlic makes the perfect combination, set off with the peppery rocket. There is no need for additional seasoning or parmesan when it comes to this dish - it is simplicity at its best.

If you’re vegan, you can substitute butter for olive oil for a vegan lemon linguine.

Why linguine?

I’ve used Garofalo linguine as my pasta of choice, the flat, long shape lends itself to the creamy lemon sauce, capturing the capers with twirls of strands and perfect for entangling the rocket!

Garofalo pasta is made in a town called Gragnano just outside Naples, renowned for its long steeped history of pasta making, thanks to the towns coastal breeze that gave the perfect conditions for drying pasta while it hung outside. Things have of course moved on since the 19th Century and now Garofalo uses its bronze dies and expert technology coupled with highest quality durum wheat semolina to produce their great tasting pasta.

This dish also tastes great served cold, you could always sub linguine for penne for a tasty summer salad to serve as a side with grilled fish.

This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon