*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.
sunflower seeds 40%, pumpkin seeds 40%, pine kernels 20%
130g portobello mushrooms
190g linguine
semolina of durum wheat (gluten), water
Allergens
Allergens highlighted by † (milk, 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
Preheat the grill to a high heat, then boil a kettle
(For a more interesting texture) rip the portobello and chestnut mushrooms into bite-sized pieces onto a baking tray, drizzle with olive oil then season generously with salt and pepper
Put the tray directly under the grill and cook for 12-15 min or until they're nicely caramelised
2
Add the 3 seed mix to a large pot over a high heat and cook for 1-2 min or until toasted
Once toasted, set aside on a plate and keep the pot for later
3
Return the pot to a high heat
Add the linguine with plenty of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-12 min or until cooked with a slight bite
Once cooked, drain and reserve a cup of the starchy cooking water
4
Meanwhile, peel and finely chop (or grate) the garlic
Chop the basil finely, including the stalks
Grate the cheddar cheese finely
5
Grind the choppedbasil, chopped garlic and a pinch of salt in a pestle & mortar to form a smooth paste
Add 2-3 tbsp olive oil and mix well
Tip: if you don't have a pestle and mortar, chop the basil very finely, then mix with olive oil
6
Add the grated cheese to the basil with 2-3 tbsp olive oil
Season with a generous pinch of salt and pepper and mix thoroughly – this is your pesto
7
Return the drained linguine to the pot with a splash of your reserved starchy cooking water
Stir the pesto and half of the caramelisedmushrooms through and cook for 1 min or until the pesto has coated the pasta and the cheese has melted
8
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