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Broccoli, leek & goat’s cheese linguine

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.

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  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

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

  1. Bring a large saucepan of lightly salted water to the boil. Dice the broccoli stalks and break the florets into small pieces.

  2. 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.

  3. 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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