Pesto-Ricotta Linguine

A Trip to Rome

Quick

New

with Pan-Seared Prosciutto and Peas

20 min

Difficulty: 1/3

Italian

Ingredients: Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Diced prosciutto (pork, salt, pepper) • Lemon • Green peas • Shallot • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic.

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Large Pot

Measuring Spoons

Zester

Large Non-Stick Pan

Whisk

Measuring Cups

Medium Bowl

Colander

Tags

Quick

New

Speciality

Ready-in-20

Ingredients

Fresh Linguine

227 g

Prosciutto

100 g

Green Peas

56 g

Ricotta Cheese

200 g

Parmesan Cheese, shredded

0.25 cup

Garlic, cloves

2 unit(s)

Cream Sauce Spice Blend

10 g

Basil Pesto

0.5 cup

Lemon

1 unit(s)

Shallot

1 unit(s)

Salt

1 tsp

Pepper

0.5 tsp

Butter

1 tbsp

Preparation

Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
Mince or grate garlic.
Peel, then finely chop shallot.
Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.

Cut prosciutto in half lengthwise, then into 1/2 inch slices.
Heat a large non-stick pan over medium, add prosciutto. Cook for 5-7, stirring often, until crispy.
Transfer prosciutto to a plate. Carefully wipe the pan clean.
Meanwhile, to a medium bowl, add pesto, ricotta, lemon zest and 1 tsp (2 tsp) lemon juice. Season with salt and pepper, then stir to combine.

Reheat the same pan to medium. Add 1 tbsp (2 tbsp) butter, shallots and garlic. Cook for 1 min, stirring often, until slightly softened.
Add Cream Sauce Spice Blend. Cook for 1 min, stirring frequently, until fragrant.
Add 1/2 cup (1 cup) water and peas. Whisk to combine. Reduce heat to low. Cook for 4-5 min, stirring occasionally, until thickened.
Add Parmesan. Season with salt and pepper, then stir to combine.

To the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
Reserve 1/2 cup (1 cup) pasta water.
Strain linguine, then return to the pot. Reduce heat to low.

To the pot with linguine, add cream sauce, reserved pasta water, pesto-ricotta mixture, remaining lemon juice and half the prosciutto. Stir vigorously to combine. Season with salt and pepper.