Monkfish and Creamy Pesto & Tomato Linguine
with Parmigiano Reggiano, Serrano Ham Shards and Pine Nuts
This Monkfish and Creamy Pesto & Tomato Linguine is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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.
125 grams
Baby Plum Tomatoes
1 sachet
Balsamic Glaze
(ContainsSulphites)180 grams
Linguine
(ContainsCereals containing gluten)1 unit(s)
Garlic Clove
15 grams
Pine Nuts
2 slice
Serrano Ham
200 grams
Monkfish Medallions
(ContainsFish)75 grams
Creme Fraiche
(ContainsMilk)50 grams
Fresh Pesto
(ContainsMilk)10 grams
Vegetable Stock Paste
(ContainsCelery)120 grams
Peas
40 grams
Parmigiano Reggiano
(ContainsMilk)Not included in your delivery
100 milliliter(s)
Water for the Sauce
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 tsp of salt for the linguine.
Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Drizzle over the balsamic glaze. Fold the foil, sealing on all sides to create a parcel.
When the oven is hot, pop the parcel onto one side of a large baking tray and roast on the bottom shelf until softened, 15-20 mins.
Meanwhile, when your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, peel and grate the garlic (or use a garlic press).
Heat a large frying pan on medium heat (no oil).
Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, transfer to a small bowl and set the pan aside.
When the tomatoes have roasted for about 10 mins, lay the Serrano ham onto the other side of the baking tray and cook for the remaining roasting time until crisp and golden, 5-7 mins.
Pop the (now empty) frying pan back on high heat with a drizzle of oil.
When hot, add the monkfish to the pan and season with salt and pepper. Cook for 3-4 mins each side, adjusting the heat as needed. Stir the garlic in with the fish for the final min.
Once cooked, transfer to a plate and cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw fish. The monkfish is cooked when opaque in the middle.
Pop your frying pan back on medium heat (no oil) with the creme fraiche, fresh pesto, vegetable stock paste and water for the sauce (see ingredients for amount). Stir together and bring to the boil, then simmer until thickened, 2-3 mins.
Once thickened, stir through the peas, cooked linguine and half the Parmigiano Reggiano. Cook until piping hot, 1-2 mins. Add a splash of water if it's a little thick.
Taste and season with salt and pepper if needed, then remove from the heat.
When everything is ready, share the pesto linguine between your bowls.
Spoon over the roasted tomatoes (discard the juices in the foil) and top with the monkfish.
Finish by sprinkling with the toasted pine nuts and the remaining Parmigiano Reggiano, then a Serrano shard on top. Enjoy!