Pasta al Limone
with Goats Cheese and Green Beans
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.
Ingredients
150 grams
Green Beans
180 grams
Linguine
(Contains Cereals containing gluten)
75 grams
Goat's Cheese
(Contains Milk)
75 grams
Creme Fraiche
(Contains Milk)
½ unit(s)
Lemon
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp of salt for the linguine.
Trim the green beans, then cut into thirds.
When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.
When there are 4 mins left for the pasta, pop the green beans in and cook until tender, 3-4 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Add the goats cheese, creme fraiche and water for the sauce (see pantry for amount) into a medium frying pan on medium heat. Sesason with salt and pepper. Whisk together until melted and combined.
Bring the sauce to a simmer and cook until lighly thickened, 3-4 mins.
Meanwhile, zest and cut the lemon into wedges (see ingredients for amount).
Once the sauce has thickened, add in the pasta, beans and grated hard italian style cheese.
Taste and season with salt and lemon juice. Add in a good grind of black pepper.
Add a splash of water to loosen, if needed.
Share the pasta al limone between your bowls.
Finish with a sprinkle of lemon zest.
Serve with any lemon wedges alongside.
Enjoy!
