Agretti with lemon and olive oil
The spaghetti lookalike that will become your new favourite side.
Watch the videoThree minutes, start to finish.
Agretti grows on sunny Mediterranean coastlines, so it has a briny, vibrant taste. Look for it at Italian greengrocers and farmers' markets in spring.
It brings fibre, minerals including potassium and magnesium, and vitamins A and C. A squeeze of lemon helps your body absorb the iron in greens.
The recipe
Serves 2 · Metric, with cups in brackets- 1 bunch of agretti
- A drizzle of extra virgin olive oil
- A pinch of sea salt
- A squeeze of lemon
Chop off the roots and wash the stems well.
Boil for 2 minutes and drain.
Toss with olive oil, salt and a squeeze of lemon.
My Nourish3 Method is simple: protein, healthy fat and fibre whenever you eat. Serve alongside grilled fish or eggs, or twirl it through pasta with prawns.
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