Serrano Ham and Butternut Linguine
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Serrano Ham and Butternut Linguine

Serrano Ham and Butternut Linguine

with Tenderstem® Broccoli and Creme Fraiche

.

Allergens:
Cereals containing gluten
Milk

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.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

1

Butternut Squash

1

Red Onion

80

Tenderstem Broccoli

1

Garlic Clove

4

Serrano Ham

180

Linguine

(Contains Cereals containing gluten)

10

Chicken Stock Paste

150

Creme Fraiche

(Contains Milk)

Not included in your delivery

125

Reserved Pasta Water

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Nutritional information

Energy (kcal)778 kcal
Energy (kJ)3256 kJ
Fat29.3 g
of which saturates17.6 g
Carbohydrate99.7 g
of which sugars23 g
Protein30.9 g
Salt2.87 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Garlic Press
Medium Saucepan
Colander
Measuring Cups
Plate
Spoon
Grill Pan
Paper Towel
Bowl

Instructions

Roast the Squash
1

Preheat the oven to 200°C. Trim the butternut squash then halve lengthways and scoop out the seeds (peel first if you prefer). Chop it widthways into 1cm slices, then chop into 1cm chunks. Pop the squash onto a baking tray, drizzle with oil, season with salt and pepper, toss to coat and arrange in a single layer. Roast on the top shelf of the oven until golden and tender, 25-30 mins. Turn halfway through.

Get Prepared
2

In the meantime, bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine. Halve, peel and thinly slice the red onion. Chop the Tenderstem® broccoli in half widthways. Peel and grate the garlic (or use a garlic press). Roughly tear the serrano ham slices into large pieces.

Cook the Pasta
3

Once boiling, add the linguine to the water and cook until tender, 12 mins. Once cooked, drain in a colander and pop back into the pan, reserving some pasta water to use for the sauce (see ingredients for amount). Return the linguine to the pan with a drizzle of oil (this will stop it from sticking together).

Start the Sauce
4

While your pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat. Add the serrano ham in a single layer. Cook until the ham is golden, 2-3 mins on each side. Transfer to a plate lined with kitchen paper. Add a drizzle more oil into the pan. When hot, add the onion. Fry until beginning to soften, stirring occasionally, 4-5 mins. Add the broccoli and a small splash of water to the frying pan. Stir-fry until the broccoli is just tender, 4-5 mins.

Finish the Sauce
5

Stir in the garlic and cook for 30 secs. Pour the reserved pasta water and chicken stock paste into the pan with the broccoli. Stir in the creme fraiche along with the serrano ham and onion mixture. Bring to the boil, then remove from the heat.

Serve
6

Finally, add the drained pasta and roasted butternut squash into the sauce. Taste and add salt and pepper if you feel it needs it. TIP: Add a splash of water if you feel it's necessary. Toss gently to coat, then serve in large bowls. Enjoy!