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Spring Lemon, Leek and Pea Linguine
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Spring Lemon, Leek and Pea Linguine

with Cheese and Rocket

Tags:
Veggie
Quick
Allergens:
Cereals containing gluten
Milk
Celery
Egg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Leek

½ unit(s)

Lemon

2 unit(s)

Garlic Clove

180 grams

Linguine

(Contains Cereals containing gluten)

150 grams

Creme Fraiche

(Contains Milk)

50 grams

Sun-Dried Tomato Paste

10 grams

Vegetable Stock Paste

(Contains Celery)

120 grams

Peas

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Wild Rocket

Not included in your delivery

20 grams

Butter

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3553 kJ
Energy (kcal)849 kcal
Fat42.8 g
of which saturates24.6 g
Carbohydrate90.4 g
of which sugars17.2 g
Protein27.3 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Chopping Board
Garlic Press
Kettle
Knife
Colander
Large Saucepan
Large Frying Pan

Instructions

1

a) Boil a full kettle. 

b) Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

c) Zest and half the lemon (see ingredients for amount). Peel and grate the garlic (or use a garlic press). 

2

a) Pour the boiled water into a large saucepan with 0.5 tsp salt and bring back to the boil. 

b) Add the linguine and cook until tender, 10-12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

3

a) Meanwhile, melt the butter (see pantry for amount) in a large frying pan on medium heat.

b) Once melted, add the leek and season with salt and pepper. Cook until softened, 5-7 mins, stirring occasionally.

4

a) Add the garlic and sugar for the sauce (see pantry for amount) to the leek pan and cook, 1 min.

b) Stir in the creme fraiche, sun-dried tomato paste, veg stock paste, lemon zest and water for the sauce (see pantry for amount).

c) Bring to the boil and simmer until reduced slightly, 2-3 mins.

5

a) Add the cooked linguine and peas to the sauce. Toss to coat and simmer until piping hot, 1-2 mins. 

b) Stir in the lemon juice and half the cheese, then remove from the heat.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.

6

a) Share the linguine between your bowls.

b) Sprinkle over the remaining cheese and top with a handful of rocket.

Enjoy!