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Serrano Topped Super Green-y Linguine

Serrano Topped Super Green-y Linguine

with Pesto, Peas, Rocket and Creme Fraiche

Lily Stevens
Lily StevensUpdated on November 04, 2025
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Making the most of green veg by pairing it with vibrant green pesto, this Serrano Topped Super Green-y Linguine is crowned with shards of salty Serrano ham for texture and flavour. So get your greens in with a little bit of luxury too.

Allergens:
Cereals containing gluten
•Wheat
•Milk
•Nuts
•Cashew nuts
•Egg
•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

180 grams

Linguine

(Contains: Cereals containing gluten, Wheat)

3 slice(s)

Serrano Ham

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

120 grams

Peas

30 grams

Basil Pesto

(Contains: Milk, Nuts, Cashew nuts May contain traces of: Peanut)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3712 kJ
Energy (kcal)887 kcal
Fat49 g
of which saturates24.1 g
Carbohydrate81.3 g
of which sugars13.1 g
Dietary Fibre7.5 g
Protein30.1 g
Salt3.3 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.

b) Cook on the top shelf of your oven until crisp and golden, 5-7 mins.

3

a) Once the linguine is cooked, drain in a colander and pop back in the pan on a medium heat.

b) Drizzle wth oil to stop it sticking together.

4

a) Stir through the chicken stock paste, peas, creme fraiche and water for the sauce (see pantry) until warmed through, 1-2 mins.

b) Remove the pasta from the heat and stir through the pesto, hard Italian style cheese and butter (see pantry) until melted.

5

a) Season with salt and pepper. Stir to combine. Add a splash of water if the sauce is looking a little too thick.

b) 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. Drizzle the balsamic glaze and a little olive oil over the leaves.

c) Finish by scattering over the Serrano shards.

Enjoy!

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