Try this green linguine, then check out our pesto pasta, pesto pappardelle, truffle pasta mafalde and more vegetarian pasta recipes.


  • 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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.1 rating