Green linguine
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 125g frozen peas
- 50g frozen broad beans
- 1 tbsp olive oil
- 1 small leekfinely sliced
- 1 tsp dried chilli flakes
- 75g ricotta
- 20g parmesan (or veggie alternative)grated, plus a little extra to serve
- 1/2 lemonzested and juiced
- 150g linguine
- a small bunch mintshredded
Nutrition: per serving
- kcal520low
- fat14.9g
- saturates5.7g
- carbs67.9g
- sugars7.7g
- fibre10.2g
- protein23.5g
- salt0.4glow
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.
