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