This quick vegetarian linguine dish delivers sophisticated Italian flavour everyone will love: purple sprouting broccoli, with a touch of garlic, a squeeze of lemon juice and the tantalising tang of our grated Italian hard cheese. Served alongside crisp rocket topped with toasted pine nuts. Pasta perfezione!
Prep Time
20 min
Cuisine
Italian
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35g grated Italian hard cheese<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
810 kJ 192 kcal
2338 kJ 555 kcal
Fat of which saturates
6 g 2 g
17.4 g 5.8 g
Carbohydrate of which sugars
27 g 2.3 g
77.8 g 6.6 g
Fibre
2.5 g
7.3 g
Protein
8.4 g
24.1 g
Salt
0.9 g
2.58 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.
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
Heat a dry pot over a medium heat
Once hot, add the pine nuts and cook for 2-3 min or until golden and toasted
Tip: watch the nuts like a hawk to make sure they don't burn!
Once done, transfer them to a plate and set aside, reserving the pot
2
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 an initial 4-5 min
3
Meanwhile, re-boil a kettle
Cut the purple sprouting broccoli in half
Dissolve the vegetable stock cube[s] in 150ml [300ml]boiled water
4
Once the linguine has had 4-5 min, add the chopped broccoli
Cook for a further 4-5 min until everything's tender
Once tender, drain and keep in the sieve
Reserve the pot for later
5
Meanwhile, peel and finely slice (don't chop!) the garlic
Zest 1/2 [1] lemon and cut the lemon[s] in half
6
Return the reserved pot to a medium heat with 2 tbsp [4 tbsp]olive oil
Once hot, add the slicedgarlic and cook for 2-3 min or until starting to soften
7
Return the drained linguineand broccoli to the pot with the vegetable stock and lemon zest
Squeeze in the juice of 1/2 [1]lemon and add the grated Italian hard cheese
Give everything a good mix up – this is your Purple Sprouting Broccoli & Lemon Linguine
Tip: add a drizzle more olive oil if your pasta is looking a little dry
8
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