By Sophie challis
Creamy Pea and Onion Linguine
Kcal:825
Fat:40
Carbs:90
Protein:27
Updated at: Thu, 17 Aug 2023 04:52:46 GMT
Nutrition balance score
Unbalanced
Glycemic Index
41
Low
Glycemic Load
39
High
Nutrition per serving
Calories879.3 kcal (44%)
Total Fat43.5 g (62%)
Carbs95 g (37%)
Sugars17.4 g (19%)
Protein25.3 g (51%)
Sodium274.2 mg (14%)
Fiber8.3 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Hazelnut crumb
Step 1
a) Fill and boil your kettle. b) Roughly chop the hazelnuts. c) Heat a drizzle of oil in a large frying pan on medium-high heat. d) Once hot, add the hazelnuts and panko breadcrumbs and fry, stirring regularly, until lightly toasted, 2-3 mins, then transfer to a small bowl for serving. TIP: Watch them like a hawk as they can burn easily.
Cook linguine
Step 2
a) Pour the boiled water into a large saucepan with ½ tsp salt. b) Add the linguine to the water and bring back to the boil. Cook until tender, 12 mins. c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Grate and chop
Step 3
a) Meanwhile, peel and grate the garlic (or use a garlic press). b) Roughly chop the chives (use scissors if easier).
Sauce
Step 4
a) Pop the (now empty) frying pan on medium high heat with a drizzle of oil. b) Once hot, add the onion marmalade and garlic and stir-fry for 1 min. c) Stir the water for the sauce (see ingredients for amount) and vegetable stock paste into the pan. d) Bring the mixture to a boil, then turn the heat down slightly and simmer until reduced by half, 3-4 mins.
Combine and serve
Step 5
a) Once the sauce has reduced, add the creme fraiche, peas and a good grind of pepper. Stir until piping hot, 1-2 mins. b) Stir the cooked linguine, cheese and half the chives into the sauce. Mix well to combine. Add a splash of water if it looks a little dry. c) Taste and season with salt and pepper if needed.
Serve
Step 6
a) Share the creamy pasta between your bowls. b) Sprinkle the hazelnut crumb over the top. c) Finish with a scattering of the remaining chives.
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