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Orkney Crab, King Prawn and Ricotta Linguine Verde
Orkney Crab, King Prawn and Ricotta Linguine Verde

Orkney Crab, King Prawn and Ricotta Linguine Verde

with Pesto, Peas and and Sautéed Tomatoes

Our Orkney Crab, King Prawn and Ricotta Linguine Verde is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:
Pescatarian
New
Allergens:
Cereals containing gluten
Wheat
Milk
Egg
Crustaceans

The quantities provided above are averages only.

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.

Total45 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

125 grams

Baby Plum Tomatoes

2 unit(s)

Garlic Clove**

1 unit(s)

Lemon

180 grams

Linguine

(Contains: Cereals containing gluten, Wheat)

40 grams

Baby Spinach

100 grams

Ricotta Cheese

(Contains: Milk)

10 grams

Vegetable Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

32 grams

Pesto

(Contains: Milk)

120 grams

Peas

100 grams

Orkney Crab Meat

(Contains: Crustaceans)

150 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

3 tbsp

Olive Oil

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3601 kJ
Energy (kcal)861 kcal
Fat31.6 g
of which saturates9.6 g
Carbohydrate78.6 g
of which sugars11.9 g
Dietary Fibre9.1 g
Protein43.4 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Large Saucepan
Sieve
Blender
Pan
Medium Saucepan
Colander

Instructions

Get Started
1

Bring a large saucepan of water to the boil with ½ tsp salt for the linguine. Boil a full kettle for the spinach

While the water comes to the boil, halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press). Zest and cut the lemon into wedges.

When boiling, add the linguine to the pan of water and bring back to the boil. Cook until tender, 12 mins. 

Puree the Spinach
2

Meanwhile, pop the spinach into a sieve in your sink. Pour over the boiling water from your kettle until wilted and piping hot.

Once wilted, squeeze out all of the excess water from the spinach with the back of a spoon.

If you have one, transfer the spinach to a blender or food processor along with the olive oil (see pantry for amount) and blend until smooth, then set aside.

Alternatively, if you don't have a blender, finely chop the wilted spinach and set aside. 

Make your Super Green Sauce
3

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add half the garlic and fry for 30 secs. 

Stir in the ricotta, vegetable stock paste, hard Italian style cheese, pesto and water for the sauce (see pantry for amount). 

Stir in the pureed or chopped spinach, peas and crab meat, then bring to a boil.

Lower the heat and simmer until piping hot, 1-2 mins. Remove from the heat and season with salt and pepper

Mix Together
4

Once the pasta is cooked, drain in a colander and pop back in the saucepan.

Add the green sauce to the saucepan and mix together with the cooked pasta.

Squeeze in some lemon juice, then taste and add more salt and pepper if needed. Cover to keep warm and set aside. 

Fry the Prawns
5

Clean out the (now empty) frying pan and pop back on medium-high heat. Drain the prawns.

Once hot, add them to the pan along with the tomatoes. Season with salt and pepper. Stir-fry for 3-4 mins.

Once the prawns are cooked and the tomatoes have softened slightly, add a knob of butter (if you have any), a pinch of lemon zest and the remaining garlic.

Fry for 1 min more, then remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Finish and Serve
6

Reheat the pasta if needed, adding a splash more water if the sauce needs loosening up a little.

Share the pasta between your serving bowls. Spoon the prawns and  tomatoes on top (including any juices from the pan) and finish by sprinkling over another pinch of lemon zest

Serve any remaining lemon wedges on the side for squeezing over. 

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