with pesto drizzle and Italian cheese
Cherry tomatoes form the base of the creamy pomodoro sauce coating the linguine in this Italian-inspired dish. Continuing the Mediterranean theme are gorgeous green pesto and grated Italian style cheese.
Allergens
Utensils
Tags
Dried Linguine
180 grams
Cherry Tomatoes
125 grams
Onion
1 unit(s)
Garlic
2 unit(s)
Passata
1 pack(s)
Grated Italian Style Hard Cheese
25 grams
Green Pesto
1 sachet(s)
Creme Fraiche
65 grams
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
- Boil a large pot of salted water for the linguine.
- When 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, 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.
- While the linguine cooks, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the cherry tomatoes.
- Loosen the pesto by mixing it with 1 tbsp oil (double for 4p).
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the onion and season with salt and pepper. Fry until softened, stirring occasionally, 3-4 mins.
- Add the garlic, tomatoes and another pinch of salt. Cook until tomatoes are softened, 6-7 mins.
- Pour in the passata and creme fraiche.
- Simmer until thickened, 4-5 mins.
TIP: Add a splash of water if the sauce becomes too thick.
- Taste the sauce and season with salt, pepper and sugar.
- Carefully toss the linguine through the sauce to coat and allow to warm through.
- Divide your pomodoro pasta between deep plates or bowls.
- Garnish with a sprinkling of cheese and a drizzle of pesto.
632
kcal
Energy (kcal)
2642
kJ
Energy (kJ)
24.3
g
Fat
9.2
g
of which saturates
82.7
g
Carbohydrate
13.7
g
of which sugars
1.4
g
Dietary Fiber
20.5
g
Protein
0
mg
Cholesterol
2.29
g
Salt
