• Boil a large pot of salted water for the pasta. 
• When boiling, add the linguine to the water and bring back to the boil.
• Cook until softened, 12 mins.
• Once cooked, reserve a cup of the pasta water then drain the linguine in a colander.
•  Pop back in the pot, off the heat, drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, cut the tomato into wedges.
• In a bowl for the salad, mix together the balsamic glaze,  1 tbsp oil and ¼ tsp salt (double both for 4p).
• Season to taste with salt and pepper.
• Toss the tomato in the dressing and leave aside to marinate.
• Just before serving, toss the salad leaves together with the tomatoes. Season to taste with salt and pepper.

• In a small bowl, mix together the creme fraiche, mustard (if you're cooking for kids, you can use less mustard to reduce the heat).
• Stir in the cheese, muscat and 2 tsp cracked black pepper (double for 4p).

TIP: Don't be shy with the pepper—this is the star of the dish!

• Place a large pan over medium heat (no oil). 
• Once hot, add the pine nuts and cook, stirring, until lightly toasted, 2-3 mins.
• Remove from the pan and set aside. 

TIP: Watch them like a hawk—they can burn easily.

• Return the pan to medium-high heat with a drizzle of oil.
• When hot, cook the peas until warmed, 2-3 mins.
• Pour the creme fraiche mixture, allowing it to warm through, 1 min (loosen with some reserved pasta water if you feel it's too thick).
• Add the drained linguine and toss to coat in the sauce.
• Season to taste with salt and pepper.

• Divide the cacio e pepe between plates.
• Garnish with a scattering of toasted pine nuts.
• Serve with the marinated tomato salad on the side.