Olive Magazine
Green Linguine Recipe

Green linguine

Published: October 26, 2017 at 3:28 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Check out this super simple linguine recipe. This quick and easy pasta dish is veggie friendly and it's low in calories, a great midweek meal for 2

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal520
fat14.9g
saturates5.7g
carbs67.9g
sugars7.7g
fibre10.2g
protein23.5g
low insalt0.4g
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Try this green linguine, then check out our pesto pappardelle, truffle pasta mafalde and more vegetarian pasta recipes.

Ingredients

  • 125g frozen peas
  • 50g frozen broad beans
  • 1 tbsp olive oil
  • 1 small leek, finely sliced
  • 1 tsp dried chilli flakes
  • 75g ricotta
  • 20g parmesan (or veggie alternative), grated, plus a little extra to serve
  • 1/2 lemon, zested and juiced
  • 150g linguine
  • a small bunch mint, shredded

Method

  • STEP 1

    Put the peas and broad beans into a bowl and pour over a kettle of boiling water. Leave for 1 minute, drain, and pod the broad beans. Take about ¾ of the peas and blend in a food processor or with a hand blender with 1 tbsp of water until smooth.

  • STEP 2

    Heat the olive oil in a frying pan and fry the leek with some seasoning for 8-10 minutes until soft. Stir in the chilli flakes, broad beans and remaining peas, and fry for 2 minutes. Cool slightly and put into a bowl with the pea purée, ricotta, parmesan, lemon zest and juice and some seasoning, and mix well.

  • STEP 3

    Cook the linguine following pack instructions, reserving some cooking water.

  • STEP 4

    Tip the pasta back into the pan and add the pea and leek mix, and a splash of the cooking water. Mix well and serve with the mint and more parmesan, if you like.

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