I always keep a bunch or two of these at the bottom of my fridge during the warmer months. They add a quick hit of savoury pizzaz to salads, or mellow sweetness when cooked into dishes. Here are some great ways to celebrate them in all their glory.
A really quick and fresh spring-y pasta.
Recipe
Makes 2 portions
200g dried linguine pasta
1 bunch spring onions / around 100g, washed and sliced julienne (trim, cut in half lengthways and across the length, then finely sliced along the width)
1 large courgette, finely sliced julienne (you can do this by hand or with a julienne peeler)
70g grated Parmesan
Juice of 1 small lemon
Salt & pepper
Olive oil
Bring a large pan of salted water to a rolling boil. Add the pasta, cook until al dente and drain, reserving a cup of the cooking water
Meanwhile place a large frying pan over a medium heat with a little oil. Add the spring onion and courgette, sweat for 2-3 minutes until just softening
Stir in the pasta with a good splash of the cooking water. Stir vigorously around the pan to release some starches until a light dressing forms
Turn off the heat and stir in the Parmesan and lemon juice. Stir until the sauce has thickened. If necessary adjust with a splash more pasta water so that the sauce clings lightly to the pasta. Season to taste
Recipe
Makes 3 portions
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