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Linguine with goat’s cheese & mint
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Serves: 2 - 3
1 tbsp olive oil
1 shallot, finely sliced
250g pack Soli Linguine Paglia e Fieno
200g pack Waitrose Ready To Microsteam Garden Peas, Leeks and Spinach
100g Moody’s Rosary Ash goat's cheese
1 tbsp chopped fresh mint
grated Parmigiano Reggiano, to serve (optional)
1. Heat the oil in a small frying pan and add the shallot. Cook for 2 - 3 minutes until soft but not browned.
2. Cook the pasta in a large pan of boiling water for 3 - 4 minutes. Add the vegetables to the shallot and stir to coat in the oil. Pour in 100ml water and seasoning and simmer, stirring occasionally, for 2 - 3 minutes until the vegetables are just tender.
3. Drain the pasta and return to the pan. Add the contents of the frying pan, the goat's cheese and mint and toss together. Serve on warmed plates with grated Parmigiano Reggiano to scatter, if using.
Typical values per serving:
(excluding Parmigiano Reggiano)
This recipe was first published in April 2012.