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Italian Recipes

Serrano Topped Super Green-y Linguine

Serrano Topped Super Green-y Linguine

with Pesto, Peas, Rocket and Ricotta

Recipe Development TeamPublished on June 05, 2025

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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:

Cereals containing gluten

•Wheat

•Milk

•Egg

•Sulphites

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, Wheat)

3 slice(s)

Serrano Ham

10 grams

Chicken Stock Paste

120 grams

Peas

100 grams

Ricotta Cheese

(Contains: Milk)

32 grams

Pesto

(Contains: Milk)

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

75 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)2929 kJ

Energy (kcal)700 kcal

Fat27.8 g

of which saturates13.2 g

Carbohydrate77.9 g

of which sugars11.8 g

Dietary Fibre6.6 g

Protein33.2 g

Salt4.3 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

Cooking Instructions and Tips

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, ricotta 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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