Perfect for a relaxed weeknight meal, this deliciously speedy linguine dish allows simple ingredients to shine. You'll combine tangy goats' cheese with courgette in a bright, zesty garlic and lemon sauce. Garnish with mint for a touch of freshness and crunchy pumpkin seeds for texture.
Prep Time
20 min
Cuisine
Italian
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*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.
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
Boil a kettle
Slice the courgette into discs
Slice each individual disc into matchsticks
2
Heat a dry pot over a medium heat
Once hot, add the pumpkin seeds and cook for 2-3 min or until golden and toasted
Tip: Watch the seeds like a hawk to make sure they don't burn!
Once done, transfer them to a plate and set aside, reserving the pot
3
Add the linguine to the reserved pot with a pinch of salt
Cover with plenty of boiled water and bring to the boil over a high heat
Cook the linguine for 8-10 min or until cooked with a slight bite
Once tender, drain and keep in the sieve
Reserve the pot for later
4
While the linguine is cooking, dissolve the Knorrvegetable stock cube[s] in 150ml [300ml]boiled water
Peel and slice (don't chop!) the garlic
Cut the lemon[s] in half
Cut half the lemon into wedges
5
Return the reserved pot to a medium heat with 2 tbsp [4 tbsp] olive oil
Once hot, add the sliced garlic and chopped courgette, cook for 2-3 min or until starting to soften
6
Meanwhile, strip the mint leaves from their stems and chop them roughly
7
Add the drained linguine and vegetable stock to the pot
Squeeze in the juice of the lemon half [halves]and give everything a good mix up
Tip: Add a drizzle more olive oil if your pasta is looking a little dry
Remove from the heat and stir through half of the goats' cheese and choppedmint – this is your courgette & goats' cheese linguine
8
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