Simple Lemon, Prawn, Leek and Pea Linguine
with Cheese and Rocket
Perfect for a midweek meal, this Simple Lemon, Leek and Pea Linguine can be on your table in less than 25 minutes. Making green veg shine in a creamy sauce that's flavoured with sun-dried tomato paste and lemon, this veg-filled pasta dish is a yummy year-round crowdpleaser.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Leek
½ unit(s)
Lemon
2 unit(s)
Garlic Clove
180 grams
Linguine
(Contains Cereals containing gluten)
150 grams
Creme Fraiche
(Contains Milk)
50 grams
Sun-Dried Tomato Paste
10 grams
Vegetable Stock Paste
120 grams
Peas
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
150 grams
King Prawns
(Contains Crustaceans)
Not included in your delivery
20 grams
Butter
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
c) Zest and half the lemon (see ingredients for amount). Peel and grate the garlic (or use a garlic press).
a) Pour the boiled water into a large saucepan with 0.5 tsp salt and bring back to the boil.
b) Add the linguine and cook until tender, 10-12 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.
a) Meanwhile, melt the butter (see pantry for amount) in a large frying pan on medium heat. Drain the prawns.
b) Once melted, add the leek and season with salt and pepper. Cook until softened, 5-7 mins, stirring occasionally. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
a) Add the garlic and sugar for the sauce (see pantry for amount) to the leek pan and cook, 1 min.
b) Stir in the creme fraiche, sun-dried tomato paste, veg stock paste, lemon zest and water for the sauce (see pantry for amount).
c) Bring to the boil and simmer until reduced slightly, 2-3 mins.
a) Add the cooked linguine and peas to the sauce. Toss to coat and simmer until piping hot, 1-2 mins.
b) Stir in the lemon juice and half the cheese, then remove from the heat.
c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.
a) Share the prawn linguine between your bowls.
b) Sprinkle over the remaining cheese and top with a handful of rocket.
Enjoy!
Step 3 MOD: If you’re adding prawns, drain them, then add to the pan with the leek. Cook for the same amount of time. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
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