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Serrano Topped Super Green-y Linguine

Serrano Topped Super Green-y Linguine

with Pesto, Peas, Rocket and Ricotta

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Spring has sprung! A new season of veg is ready for our plates, which is why we've created this Serrano Topped Super Green-y Linguine. Making the most of green veg by pairing it with vibrant green pesto, this dish is sure to put a spring in your step.

Allergens:
Gluten
•Milk

The quantities provided above are averages only.

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.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

180 grams

Linguine

3 slice(s)

Serrano Ham

1 unit(s)

Lemon

10 grams

Vegetable Stock Paste

120 grams

Peas

100 grams

Ricotta Cheese

32 grams

Pesto

20 grams

Wild Rocket

Not included in your delivery

1 tbsp

Honey

75 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)2848 kJ
Energy (kcal)681 kcal
Fat25.5 g
of which saturates11.3 g
Carbohydrate81.6 g
of which sugars15.8 g
Dietary Fiber8.2 g
Protein30.4 g
Salt4.1 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan
•Baking Tray
•Zester

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 0.5 tsp salt.

b) When boiling, add the linguine to the water and bring back to the boil.

c) Cook until tender, 12 mins. 

2

a) Meanwhile, when the oven is hot, pop the Serrano ham onto a medium lined 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.

3

a) While the Serrano bakes, zest and cut the lemon into wedges.

4

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 veg stock paste, peas, ricotta and water for the sauce (see pantry) until warmed through, 1-2 mins.

5

a) Remove the pasta from the heat and stir through the pesto, a good squeeze of lemon juice from a lemon wedge 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 or 4 pieces per slice to create your shards.

6

a) Share the linguine between your serving bowls.

b) Top with the rocket. Squeeze over some more lemon juice from a lemon wedge and drizzle the rocket with a little olive oil.

c) Finish by scattering over the Serrano shards and sprinkling on any remaining lemon zest. Serve with any remaining lemon wedges.

Enjoy!

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