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Broccoli, leek & goat’s cheese linguine
Just a few everyday ingredients are used here to make an easy pasta supper. A tub of soft, spreadable goat’s cheese melts into the dish to make an instant sauce.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
250g essential broccoli
1 tsp Essential Olive Oil
1 medium Essential Leek, thinly sliced
1 clove/s clove garlic, crushed
50g Essential Pitted Green Olives In Brine, drained and roughly chopped
½ x 500g pack fresh Essential Linguine
150g tub Essential Spreadable French Goat’s Cheese
Method
Bring a large saucepan of lightly salted water
to the boil. Dice the broccoli stalks and break
the florets into small pieces.
Heat the oil in a frying pan and gently fry the
leek until softened but not browned, for about
3 minutes. Stir in the garlic, olives and
a little black pepper and cook for 1 minute.
Add the pasta and broccoli to the saucepan
of water, bring back to the boil and cook for
3 minutes, until both are just tender. Add the
goat’s cheese to the frying pan with a small
ladleful of pasta water and heat gently until the
cheese has melted to make a smooth sauce.
Drain the pasta and broccoli, add to the pan
and stir until coated in the sauce. Serve with
plenty of black pepper.
Cook’s tip
The rest of the fresh linguine will freeze well for another time. You could also substitute the fresh pasta for 150g of any other dried pasta you have in your cupboard.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,533kJ/ 603kcals
Fat
21g
Saturated Fat
9.3g
Carbohydrates
71g
Sugars
5.2g
Fibre
9.7g
Protein
28g
Salt
1.8g
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