with creamy pesto sauce
Did you know that linguine means "little tongues" in Italian? A fitting name seeing as this family-friendly recipe is designed to delight the tastebuds of those both young and old.
Allergens
Utensils
Tags
Garlic
1 unit(s)
Creme Fraiche
125 grams
Mushrooms
250 grams
Dried Linguine
180 grams
Green Pesto
1 sachet(s)
Chorizo
100 grams
Grated Italian Style Hard Cheese
50 grams
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Boil a large pot of salted water for the linguine.
- When the water is boiling, add the linguine then bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Clean and roughly chop the mushrooms.
- Peel and grate the garlic (or use a garlic press).
- Place a large pan over medium-high heat (no oil).
- Once hot, fry the chorizo until it starts to brown, 3-4 mins.
- Add a drizzle of oil (if necessary) to the pan with the mushrooms and garlic. Season with salt and pepper. Fry until browned, 6-8 mins.
- Add the pasta, pesto and creme fraiche.
- Stir well and cook for 1-2 mins. Season to taste with salt and pepper.
- Divide your creamy pesto and chorizo pasta between bowls.
- Garnish with the cheese.
3661
kJ
Energy (kJ)
875
kcal
Energy (kcal)
48
g
Fat
20.5
g
of which saturates
75.6
g
Carbohydrate
8.8
g
of which sugars
0
g
Dietary Fiber
36.8
g
Protein
0
mg
Cholesterol
2.44
g
Salt
