Creamy Pea and Onion Marmalade Linguine
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Creamy Pea and Onion Marmalade Linguine

Creamy Pea and Onion Marmalade Linguine

with Hazelnut Crumb and Chives

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.

Tags:
Rapid
Veggie
Allergens:
Nuts
Cereals containing gluten
Celery
Milk
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 Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

25

Hazelnuts

(Contains Nuts May contain Nuts)

10

Panko Breadcrumbs

(Contains Cereals containing gluten)

180

Linguine

(Contains Cereals containing gluten)

2

Garlic Clove

40

Onion Marmalade

10

Vegetable Stock Paste

(Contains Celery)

150

Creme Fraiche

(Contains Milk)

120

Peas

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1

Chives

Not included in your delivery

100

Water for the Sauce

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Nutritional information

Energy (kcal)826 kcal
Energy (kJ)3456 kJ
Fat39.8 g
of which saturates20.9 g
Carbohydrate90.4 g
of which sugars17.5 g
Protein26.9 g
Salt1.47 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Grill Pan
Kettle
Medium Saucepan
Colander
Garlic Press

Instructions

Make the Hazelnut Crumb
1

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.

Cook the Linguine
2

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.

Grate and Chop
3

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

Bring on the Sauce
4

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.

Combine and Stir
5

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.

Serve
6

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!

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