Porky Linguine
with Peas and Cheese
- Cereals containing gluten
- Sulphites
- Celery
- Milk
- Egg
A customer favourite, this Porky Linguine is a tried-and-tested recipe that always wins with a crowd. Due to quality issues with baby spinach, you'll instead receive peas. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
Ingredients
240
British Pork Mince
1
Mixed Herbs
180
Linguine
(Contains: Cereals containing gluten)
15
Worcester Sauce
(Contains: Cereals containing gluten)
1
Finely Chopped Tomatoes with Onion and Garlic
15
Red Wine Jus Paste
(Contains: Sulphites, Celery)
120
Peas
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
½
Sugar for the Sauce
50
Water for the Sauce
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Heat a large frying pan on medium-high heat (no oil).
c) Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) Sprinkle over the mixed herbs and cook, stirring, for 1 min more.
a) Meanwhile, add the linguine to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, add the Worcester sauce to the pork and allow to bubble away until evaporated, 30 secs.
b) Stir in the chopped tomatoes, red wine jus paste, sugar and water for the sauce (see pantry for both amounts).
c) Bring to the boil, then reduce the heat to medium and simmer until the sauce has thickened, 5-6 mins. Add a splash more water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) When the sauce has thickened, stir in the peas and heat until piping hot, 1-2 mins.
a) Toss the cooked linguine through the sauce along with half the hard Italian style cheese (if it's easier, transfer everything to the pasta saucepan to combine).
b) Taste and season with salt and pepper if needed.
a) Share the porky linguine between your bowls and finish with a sprinkle of the remaining hard Italian style cheese.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed this tasty dish, though some found it a bit sweet or tomatoey. Several preferred the original spinach version over peas.
- Ease of prep: Quick and simple to prepare, making it great for weeknight dinners. Even a 9-year-old was able to cook it successfully.
- Suggestions: Consider reducing the amount of peas or substituting with spinach. Some recommend using beef mince for a meatier flavour.
- Portions: While many found it filling, some suggested increasing the meat-to-pasta ratio or adding more sauce for better coverage.
