Ultimate Goat's Cheese, Pesto and Walnut Linguine
with Green Veg and Herby Garlic Ciabatta
Looking for a taste of everyday luxury? This Ultimate Goat's Cheese, Pesto and Walnut Linguine is our best ever version, with premium ingredients for an extra special twist on a classic vegetarian recipe.
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 1/2 tsp salt.
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).
In a small bowl, combine half the garlic with the mixed herbs and olive oil for the garlic bread (see pantry for amount). Season with salt and pepper, then mix well.
Halve the ciabatta and lay onto a medium baking tray, cut-side up. Spread over the herby garlic oil. Set aside for later.
Once the linguine has cooked for 8 mins, add the green beans to the same pan and cook until tender, 4-6 mins more.
Meanwhile, grill your garlic bread on the top shelf until golden, 4-5 mins.
While everything's cooking, heat a large frying pan on medium heat with a drizzle of oil.
Once hot, add the remaining garlic and 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, Cook until piping hot, 2-3 mins.
Season with salt and pepper, then squeeze in some lemon juice.
Stir the cooked linguine and green beans into the creamy sauce, then remove from the heat. Add a splash more water if it's a little too thick.
Taste and add more salt, pepper and lemon juice if needed.
Share your ultimate pesto linguine between your bowls. Crumble over the goat's cheese, then sprinkle on the walnuts to finish.
Cut the garlic bread diagonally into triangles and serve on the side along with any remaining lemon wedges for squeezing over.
Enjoy!
