Ultimate Burrata, Serrano and Pesto Linguine
with Roasted Baby Plum Tomatoes and Rocket
Looking for a taste of everyday luxury? This Ultimate Burrata, Serrano and Pesto Linguine is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
125 grams
Baby Plum Tomatoes
180 grams
Linguine
(Contains Cereals containing gluten)
2 unit(s)
Garlic Clove
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
(Contains Celery)
32 grams
Fresh Pesto
(Contains Milk)
2 slice(s)
Serrano Ham
125 grams
Burrata
(Contains Milk)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the baby plum tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.
Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray.
When the oven is hot, roast on the top shelf until softened, 15-20 mins.
Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt.
When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the garlic and fry until fragrant, 1 min.
Stir in the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins.
Once thickened, stir the pesto into the sauce. Season with salt and pepper.
When the tomatoes have about 5 mins left, pop the Serrano ham onto the other side of the baking tray and return to the oven until the Serrano ham is crisp and golden, 5-7 mins.
Meanwhile, cut the burrata in half.
When the linguine and roasted tomatoes are ready, stir both into the pesto sauce. Taste and season with salt and pepper if needed.
When the Serrano ham is ready, snap into smaller shards.
Share your ultimate pesto linguine between your serving bowls. Scatter over the rocket leaves.
Sprinkle over the Serrano shards, then top with the burrata. Finish by drizzling over the balsamic glaze.
Enjoy!
