Pea and Onion Marmalade Linguine

a) Pour the boiled water into a large saucepan with 1/2 tsp salt on medium-high heat.
b) Add the linguine and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, reserve some pasta water (see ingredients for amount) in a measuring jug, then drain in a colander.
d) Pop the linguine back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, roughly chop the chives (use scissors if easier).
b) Halve, peel and thinly slice the shallot.
c) Pop the (now empty) frying pan on medium-high heat with a drizzle of oil.

a) Once hot, add the shallot to the frying pan and cook until softened, 3-4 mins.
b) Add the onion marmalade and remaining garlic. Stir-fry for 1 min.
c) Stir the reserved pasta water and veg stock paste, then bring to the boil.
d) Turn the heat down slightly and simmer until reduced by half, 3-4 mins.

a) Once the sauce has reduced, stir in the creme fraiche, peas and a good grind of pepper. Cook until piping hot, 1-2 mins, then remove from the heat.
b) Stir the cooked linguine, cheese and half the chives into the sauce. Mix well to combine. Add a splash of water if it's a little too thick.
c) Taste and season with salt and pepper if needed.