Lemon Linguine

In the bleak mid winter…you need a bit of sunshine. You know when you leave for work, and it’s dark, and set off for home, and it’s dark, and you barely see sunlight in between. This is the food for those days, in my book at least, this counts as sunshine food. I think it’s because of the lemons - all yellow and happy – and the rocket - a crown of green loveliness…I think the lack of sun might be going to my head!

3 tbsp olive oil
1 medium potato, in about 1 cm cubes
Linguine – for two
1 clove garlic, finely chopped
1 small handful of sunflower kernels or pine nuts
1 lemon, zest and juice
50g Parmesan, grated
Bag of rocket

Start by putting a pan of salted water on to boil and heating a tablespoon of oil in a frying pan. Once the oil is hot add the cubes of potato to fry and turn the heat down to medium hot – stir frequently.

Once the water comes up to the boil add the linguine and cook according to packet instructions. Drain when cooked, reserving a cup of the cooking water.

Once the potato is golden brown and cooked right through – about 5-10 minutes - turn the heat down to medium and add the garlic to the pan. After about a minute add the sunflower kernels or pine nuts and fry briefly. Next add the juice and zest of the lemon and the remaining oil. Plonk the linguine in after them, season well with salt and pepper (remembering that the parmesan is quite salty) and give everything a good stir and adding some of the reserve liquid if its needed.
Serve in two warmed bowls, sprinkle liberally with the parmesan and top with a good handful of rocket – sunshine in a bowl.