Serrano Topped Super Green-y Linguine

Name: Serrano Topped Super Green-y Linguine with Pesto, Peas, Rocket and Ricotta
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 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; 1 tbsp Honey; 75 milliliter(s) Water for the Sauce; 20 grams Butter

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.

Tags:

New

Allergens:

Cereals containing 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

(Contains: Cereals containing gluten)

3 slice(s)

Serrano Ham

1 unit(s)

Lemon

10 grams

Vegetable Stock Paste

120 grams

Peas

100 grams

Ricotta Cheese

(Contains: Milk)

32 grams

Pesto

(Contains: Milk)

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 Fibre8.2 g

Protein30.4 g

Salt4.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan

•Baking Tray

•Baking Paper

•Zester

•Colander

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt.

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

c) Cook until tender, 12 mins.

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.

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

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.