Get your greens in with our Serrano Topped Super Green-y Linguine. A pesto and ricotta sauce ties together the veg with pasta perfectly suited to carry all the sauce, whilst Serrano ham gives savouriness and texture - delicious!
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.
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)
75 milliliter(s)
Water for the Sauce
20 grams
Butter
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ 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.
b) Cook on the top shelf of your oven until crisp and golden, 5-7 mins.
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.
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.
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.
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.