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    Creamy Summer Linguine with Wild Roquette

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    Creamy Summer Linguine with Wild Roquette

    A fast and filling supper dish. The blue cheese and peppery roquette are a great flavour combination.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 20 minutes to 25 minutes 25 minutes

    Serves: 4


    • 1 tsp olive oil
    • 1 onion, finely chopped
    • 1 clove garlic, crushed
    • 100ml dry white wine
    • 150g Cropwell Bishop Organic Stilton ,crumbled
    • ½ x 500ml pot half-fat crème fraîche
    • 300g dried linguine pasta
    • 250g sliced green beans, broad beans and peas (or use frozen Waitrose Pea and Bean Vegetable Mix)
    • 100g wild roquette


    1. Heat the oil in a medium frying pan and sauté the onion and garlic for 5-6 minutes or until the onion is starting to become translucent and soften. Add the wine and simmer for 2-3 minutes to reduce slightly.
    2. Stir the cheese and crème fraîche into the onions and wine. Heat gently for 2-3 minutes, stirring occasionally to allow the sauce to warm through and the cheese to melt.
    3. Meanwhile, cook the linguine in a large pan of boiling water for 4 minutes. Add the bean and pea mixture, and continue cooking for a further 3 minutes. Drain well and return to the pan.
    4. Add the roquette to the pan with the pasta, combine well using 2 forks and cover for 1 minute to allow the rocket to wilt.
    5. Pour the hot sauce over the pasta and toss well with plenty of cracked black pepper. Serve with a tomato salad made with cherry tomatoes, plum tomatoes and sundried tomatoes, dressed with a little balsamic vinegar.

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    Cook's tips

    Stir in baby spinach as an alternative to roquette.

    Drinks recommendation

    This creamy dish will taste wonderful with a crisp, fruity dry white.


    Average user rating

    5 stars