Waitrose and Partners
Spicy pepper and ricotta linguine

Spicy pepper & ricotta linguine

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This speedy pasta dish has maximum flavour with minimum effort.  

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VegetarianSource of protein
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 200g linguine
  • 50g pine nuts
  • 2 x 135g tubs ricotta stuffed cherry peppers
  • 25g pack basil

Method

  1. Cook the linguine according to pack instructions. Meanwhile, set a frying pan over a low heat and toast the pine nuts for 2-3 minutes until golden; set aside.

  2. Blitz 1 pack of stuffed peppers in a food processor until almost smooth. Add the other tub and pulse until roughly chopped.

  3. Drain the pasta, reserving a mugful of cooking water. Toss the pasta with the pepper mixture, most of the pine kernels and most of the basil leaves, torn. Add 2-4 tbsp pasta water to loosen.

  4. Season, then serve scattered with the reserved basil leaves and the pine nuts.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,473kJ/ 591kcals

Fat

28.2g

Saturated Fat

6.1g

Carbohydrates

60.1g

Sugars

15.6g

Fibre

7.4g

Protein

20.5g

Salt

1.3g

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