Serrano Ham, Tarragon and Butternut Linguine
with Creme Fraiche
This stunningly-simple pasta dish is everything you want in a midweek meal. Think the salty taste of serrano ham cutting through the creamy, rich pasta sauce made with creme fraiche which is perfectly complemented by the sweet roasted butternut squash. Top with tenderstem broccoli which, thanks to its slight bitterness, really completes this dish. A real winner, if you ask us!
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
½
Tarragon
1
Butternut Squash
1
Chicken Stock Powder
4
Serrano Ham
80
Tenderstem Broccoli
200
Linguine
1
Garlic Clove
150
Creme Fraiche
(Contains Milk)
1
Red Onion
Not included in your delivery
Reserved Pasta Water
Nutritional information
Utensils
Instructions
Preheat the oven to 200°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 1cm slices, then chop into 1cm chunks (no need to peel!). 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.
In the meantime, pop a large saucepan of water on to boil for the pasta. Half, peel and thinly slice the onion. Chop the tenderstem broccoli in half widthways. Peel and grate the garlic (or use a garlic press). Pick the tarragon leaves from their stalks and finely chop (discard the stalks). Roughly tear the serrano ham slices into large pieces.
Once boiling, add the linguine (see ingredients for amount you need) to the water along with 0.5 tsp of salt. Cook for 12 mins, then drain in a colander reserving some pasta water to use for the sauce (see ingredients for amount) and return linguine to the pan with a drizzle of oil (this will stop it from sticking together!). Set to one side.
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. Remove from the pan onto kitchen paper then add a drizzle more oil and 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.
Stir in the garlic and cook for 30 seconds. Pour the reserved pasta water and chicken stock powder into the pan with the broccoli. Stir in the creme fraiche and tarragon, along with the Serrano ham and onion mixture. Bring to the boil, then remove from the heat.
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!
