Ultimate Goat's Cheese, Pesto and Walnut Linguine
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Ultimate Goat's Cheese, Pesto and Walnut Linguine

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.

Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

180 grams


(Contains Cereals containing gluten)

150 grams

Green Beans

1 unit(s)


3 unit(s)

Garlic Clove

1 sachet(s)

Mixed Herbs

1 unit(s)


(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


75 grams

Goat's Cheese

(Contains Milk)

20 grams


(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

Energy (kJ)4374 kJ
Energy (kcal)1045 kcal
Fat55.4 g
of which saturates24.7 g
Carbohydrate109.6 g
of which sugars14.9 g
Protein31.1 g
Salt2.54 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Baking Tray
Garlic Press
Small Bowl
Large Frying Pan


Cook the Linguine

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.

Make your Garlic Ciabatta

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.

Sauce Things Up

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. 

Hey Pesto

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.

All Together Now

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.

Serve Up

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.