Ultimate Goat's Cheese, Pesto and Walnut Linguine

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.