Serrano Ham and Butternut Linguine
with Tenderstem® Broccoli and Creme Fraiche
This Serrano Ham and Butternut Linguine is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
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
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into small 1cm chunks (you want them small so they cook faster). Pop onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf of the oven until golden and tender, 25-30 mins. Turn halfway through.
While the squash roasts, 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. Cut 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.
Once your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.
Once cooked, reserve some of the pasta water (see ingredients for amount), then drain in a colander and pop back into the pan.
Drizzle with oil and stir through to stop it sticking together.
While your pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
When hot, lay the Serrano ham in the pan and fry until crisp, 2-3 mins each side, the transfer to a plate covered in kitchen paper and set aside.
Add a drizzle more oil into the pan, then add the onion. Stir-fry until softened, 4-5 mins.
Add the broccoli and stir-fry for 2-3 mins, then add a splash of water. Pop a lid on the pan or cover in foil and cook until tender, another 2-3 mins.
Once the broccoli is tender, remove the lid, stir in the garlic and cook for 30 secs.
Pour the reserved pasta water and chicken stock paste into the pan, then stir in the creme fraiche and Serrano ham.
Bring to the boil, then remove from the heat.
Add the cooked pasta and roasted butternut squash to the sauce and gently combine. Taste and add salt and pepper if needed. Add a splash of water if it's a little thick.
Toss gently to coat, then serve in large bowls.
Enjoy!
