Despite its (slightly) spooky appearance, this not-too-trick-y linguine will go down a treat thanks to its yummy homemade pesto made with basil, spinach and plenty of cheese. You'll stir melty mozzarella through for extra gooeyness. Serve with roast butternut squash and a dusting of beetroot powder on top. Happy Halloween!
Prep Time
30 min
Cuisine
Italian
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35g grated Italian hard cheese<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
993 kJ 237 kcal
3279 kJ 781 kcal
Fat of which saturates
10.1 g 5.4 g
33.4 g 17.9 g
Carbohydrate of which sugars
24.3 g 2.8 g
80.3 g 9.3 g
Fibre
2 g
6.7 g
Protein
11.6 g
38.3 g
Salt
1.03 g
3.39 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.
Allergens highlighted by † (milk, nut, gluten, celery)
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
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Add the chopped butternut squash to a baking tray with a drizzle of vegetable oil and a pinch of salt
Put the tray in the oven for 15-20 min or until softened and golden
2
Meanwhile, boil a kettle
Peel (don't chop) the garlic
3
Meanwhile, grate the cheddar cheese
Drain and rip the mozzarella into bite-sized pieces
4
Dissolve 1/2 [1]vegetable stock cubein 100ml [200ml]boiled water
5
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 it's cooked with a slight bite
Once done, drain the linguine and return it to the pot
6
Add the basil, baby leaf spinach, blanched almonds, peeled garlic, grated cheddar, grated Italian hard cheese and vegetable stock to a food processor with a very generous drizzle of olive oil
Blitz for 1-2 min or until a smooth sauce remains – this is your spinach pesto
7
Add the spinachpesto to the drained linguine and give everything a good mix up – this is your green linguine
Add the mozzarella to the green linguine and heat over a medium-low heat for 1-2 min or until the mozzarella has started to melt and go all gooey and spooky
8
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