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.
180 grams
Linguine
(Contains Cereals containing gluten)
3 slice(s)
Serrano Ham
1 unit(s)
Lemon
120 grams
Peas
100 grams
Ricotta Cheese
(Contains Milk)
10 grams
Vegetable Stock Paste
32 grams
Pesto
(Contains Milk)
20 grams
Wild Rocket
1 tbsp
Honey
75 milliliter(s)
Water for the Sauce
20 grams
Butter
a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the linguine.
b) Preheat your oven to 220°C/200°C fan/gas mark 7.
c) When boiling, add the linguine to the water and bring back to the boil.
d) Cook until tender, 12 mins.
a) Meanwhile, when the oven is hot, pop the Serrano ham onto a medium baking tray and drizzle over the honey (see pantry for amount).
b) Cook on the top shelf of your oven until crisp and golden, 5-7 mins.
a) While the serrano bakes, zest and cut the lemon into wedges.
a) Once the linguine is cooked, drain in a colander and pop back in the pan on a medium heat.
b) Drizzle with oil and stir through the vegetable stock paste, peas, water for the sauce and ricotta until warmed through, 1-2 mins.
a) Remove the pasta from the heat and stir through the pesto, a good squeeze of lemon juice and the butter (see pantry for amount) until melted.
b) Add a pinch of lemon zest and season with salt and pepper. Stir to combine. Add a splash of water if the sauce is looking a little too thick.
c) Break the serrano ham into 3/4 pieces per slice to create your shards.
a) Share the linguine between your serving bowls.
b) Top with the rocket. Squeeze over some lemon juice and add a drizzle of oil over the leaves.
c) Finish by scattering over the serrano shards and sprinkling on any remaining lemon zest.
Enjoy!