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Cavolo Nero Linguine With Fiery Goats' Cheese

Cavolo Nero Linguine With Fiery Goats' Cheese

Rating
4rating out of 5

(434 reviews from our customers)

Prep Time

15 min

Cuisine

Italian

This striking, delicious bright green linguine is super quick to prepare. You’ll blitz cavolo nero (kale's older, more sophisticated cousin) with almonds and cheddar cheese to create a tasty pesto. You'll top your vividly hued pasta with tangy, chilli-loaded goats’ cheese for extra zing.

Prep Time

15 min

Cuisine

Italian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
garlic-clove
1 garlic clove
cavolo-nero
150g cavolo nero
Cheddar-cheese
40g mature cheddar †
goats' cheese 3.18
125g soft goats' cheese †
whole-almonds
1 bag of blanched almonds †
chilli flakes 3.18
1 tsp dried chilli flakes
vegetable stock cube (new5/18)
1 vegetable stock cube †
Linguine
190g linguine †
You Will Need
Food processor, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 150g cavolo nero
  • 40g cheddar cheese<span class="strong">†</span>
  • 125g soft goats' cheese<span class="strong">†</span>
  • 1 bag of blanched almonds (25g)<span class="strong">†</span>
  • 1 tsp dried chilli flakes
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 190g linguine<span class="strong">†</span>
Typical Values per 100g per serving
Energy 1059 kJ
252 kcal
2908 kJ
690 kcal
Fat
of which saturates
10.8 g
5.3 g
29.6 g
14.5 g
Carbohydrate
of which sugars
28.1 g
2 g
77.1 g
5.5 g
Fibre 2 g 5.4 g
Protein 11.9 g 32.6 g
Salt 1.31 g 3.6 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
150g cavolo nero
cavalon nero(100%)
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
125g soft goats' cheese
pasteurised goat milk, salt, potassium sorbate, cultures, vegetarian rennet
1 bag of blanched almonds (25g)
whole blanched almond (nut)
1 tsp dried chilli flakes
dried chilli flakes
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
190g linguine
semolina of durum wheat (gluten), water
Allergens
  • Allergens highlighted by † (milk, nut, celery, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Green Linguine & Goats' Cheese

Boil a kettle

Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 8-10 min or until cooked with a slight bite

Once done, drain the linguine and return it to the pot

2 Green Linguine & Goats' Cheese

Meanwhile, reboil a kettle

Roughly chop the cavolo nero

3 Green Linguine & Goats' Cheese

Add the chopped cavolo nero to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the cavolo nero for 5-6 min Once done, drain the cavolo nero

4 Green Linguine & Goats' Cheese

Meanwhile, roll the goats' cheese log[s] over the dried chilli flakes until fully coated

Cut the chilli goats’ cheese into slices (or break it up into rough pieces) and set aside

5 Green Linguine & Goats' Cheese

Grate the cheddar cheese

Peel and chop the garlic roughly

Dissolve the vegetable stock cube[s] in 50ml [100ml] boiled water

6 Green Linguine & Goats' Cheese

Add the whole almonds, drained cavolo nero, grated cheddar, chopped garlic, vegetable stock and a very generous drizzle of olive oil to a food processor

Blitz for 2 min or until a smooth sauce remains – this is your cavolo nero pesto

7 Green Linguine & Goats' Cheese

Add the cavolo nero pesto to the drained linguine and give everything a good old mix up – this is your green linguine

8

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Serve the green linguine topped with the chilli goats’ cheese

Drizzle with some olive oil and a generous grind of black pepper

Enjoy!

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