Ultimate Goat's Cheese, Pesto and Walnut Linguine
with Green Veg and Herby Garlic Ciabatta
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.
Ingredients
180 grams
Linguine
(Contains Cereals containing gluten)
150 grams
Green Beans
1 unit(s)
Lemon
3 unit(s)
Garlic Clove
1 sachet(s)
Mixed Herbs
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
(Contains Celery)
32 grams
Fresh Pesto
(Contains Milk)
120 grams
Peas
75 grams
Goat's Cheese
(Contains Milk)
20 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
Not included in your delivery
1.5 tbsp
Olive Oil for the Garlic Bread
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp of salt for the linguine.
When boiling, add the linguine to the water and bring back to the boil. Cook until starting to become tender, 8 mins.
Meanwhile, preheat your grill to high.
Trim and halve the green beans.
Cut the lemon into wedges.
Peel and grate the garlic (or use a garlic press) then pop half of it into a small bowl with the mixed herbs and olive oil for the garlic bread (see pantry for amount). Season with salt and pepper and mix together.
Halve the ciabatta and lay onto a medium baking tray, cut-side up. Spread over the garlic herb oil. Set aside for later.
Once the linguine has been cooking for 8 mins, add the green beans to the water and cook until everything is tender, 4-6 mins.
Meanwhile, grill your garlic bread on the top shelf until golden, 4-5 mins.
While everything is cooking, heat a large frying pan on medium heat with a drizzle of oil. When the oil is hot, add the remaining garlic, cook for 30 secs.
Stir in the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount).
Bring to the boil then lower the heat and simmer until thickened, 2-3 mins.
Once the linguine and beans are cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Once the sauce has thickened, stir in the pesto and peas and cook until piping hot, 2-3 mins. Season with salt and pepper then squeeze in some lemon juice.
Next, stir the cooked linguine and beans into the sauce then remove from the heat. Add a splash more water if you feel it needs it.
Taste and add more salt, pepper or lemon juice if required.
Share the linguine out between your bowls. Crumble over the goat's cheese then sprinkle on the walnuts.
Cut the garlic bread diagonally into triangles and serve on the side along with any remaining lemon wedges for squeezing over the linguine.
Enjoy!
