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Creamy Pea and Onion Marmalade Linguine

Creamy Pea and Onion Marmalade Linguine

with Hazelnut Crumb and Chives

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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Pea and Onion Marmalade Linguine in just 20 minutes for a delicious and speedy meal.

Allergens:NutsCereals containing glutenCeleryMilkEgg

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 conflict 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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

25 grams



10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

180 grams


(ContainsCereals containing gluten)

2 unit(s)

Garlic Clove

40 grams

Onion Marmalade

10 grams

Vegetable Stock Paste


150 grams

Creme Fraiche


120 grams


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 bunch(es)


Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3237 kJ
Energy (kcal)774 kcal
Fat37.8 g
of which saturates15.2 g
Carbohydrate91.8 g
of which sugars17.2 g
Protein26.7 g
Salt1.45 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
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a) Fill and boil your kettle.
b) Roughly chop the hazelnuts.
c) Heat a drizzle of oil in a large frying pan on medium-high heat.
d) Once hot, add the hazelnuts and panko breadcrumbs and fry, stirring regularly, until lightly toasted, 2-3 mins, then transfer to a small bowl for serving. TIP: Watch them like a hawk as they can burn easily.


a) Pour the boiled water into a large saucepan with 1/2 tsp salt.
b) Add the linguine to the water and bring back to the boil. Cook until tender, 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.


a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Roughly chop the chives (use scissors if easier).


a) Pop the (now empty) frying pan on medium-high heat with a drizzle of oil.
b) Once hot, add the onion marmalade and garlic and stir-fry for 1 min.
c) Stir the water for the sauce (see ingredients for amount) and vegetable stock paste into the pan.
d) Bring the mixture to a boil, then turn the heat down slightly and simmer until reduced by half, 3-4 mins.


a) Once the sauce has reduced, add the creme fraiche, peas and a good grind of pepper. Stir until piping hot, 1-2 mins.
b) Stir the cooked linguine, cheese and half the chives into the sauce. Mix well to combine. Add a splash of water if it looks a little dry.
c) Taste and season with salt and pepper if needed.


a) Share the creamy pasta between your bowls.
b) Sprinkle the hazelnut crumb over the top.
c) Finish with a scattering of the remaining chives. Enjoy!