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Serrano Topped Super Green-y Linguine

Serrano Topped Super Green-y Linguine

with Pesto, Peas, Rocket and Ricotta

Recipe Development Team
Recipe Development TeamUpdated on September 03, 2025
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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!

Allergens:
Cereals containing gluten
•Wheat
•Milk
•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

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
•Baking Paper
•Colander

Instructions

PDF
Get Started
1

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. 

Bake the Serrano
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.

Finish Prepping
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.

Peas Please
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.

Final Touches
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.

Serve
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.

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