Triple Green Pasta Primavera

+ + + + +

+ +

Gousto

+ +

+ + + Total Time: 20 min + + Servings: 2 or 4 servings + + + + Source: + + + gousto.co.uk + +

+ +

+ + +

Ingredients

+            
+              120g baby spinach
+            

+            
+              80g runner beans
+            

+            
+              10g fresh chives
+            

+            
+              200g linguine †
+            

+            
+              1 leek
+            

+            
+              40g Cornish clotted cream †
+            

+            
+              40g Italian hard cheese †
+            

+            
+              1 garlic clove
+            

+            
+              1 tsp dried dillweed
+            

+          

+ + +

+ +

+ + + + +

Directions

+            
+              Instructions for 2 [for 3] [for 4] portion recipe
+            

+            1. Boil a kettle

+            
+              Slice the leek[s] finely, discarding the root end[s]
+            

+            
+              Heat a large, wide-based pan (preferably non-stick) over a
+              medium-high heat with a knob of butter and 1 tbsp [2 tbsp] olive
+              oil
+            

+            
+              2. Once the butter has melted, reduce the heat to medium-low and
+              add the leek and dried dill with a pinch of salt
+            

+            Cook for 2-3 min or until slightly browned

+            
+              3. Meanwhile, add the linguine to a large pot of boiling water
+              over a high heat with a big pinch of salt
+            

+            
+              Cook for 7-8 min or until partially cooked (the linguine will
+              finish cooking later on)
+            

+            
+              Meanwhile, peel and finely chop (or grate) the garlic
+            

+            
+              4. Add the garlic to the leek and cook for 1 min, then remove the
+              pan from the heat
+            

+            
+              5. Top and tail the runner beans and cut into bite-size pieces
+            

+            Chop the chives finely

+            Grate the cheese

+            
+              6. Add the runner beans to the linguine and cook for a further 1
+              min or until the beans are just cooked but retaining colour and a
+              slight crunch
+            

+            
+              Reserve a ladle of starchy pasta water, then drain the pasta and
+              beans
+            

+            Meanwhile, return the leek pan to a medium heat

+            
+              7. Add the spinach and half the chives to the leek and cook for
+              2-3 min or until the spinach has wilted slightly, mixing through
+              to combine
+            

+            
+              Remove the pan from the heat, add the drained linguine, clotted
+              cream and half the cheese
+            

+            
+              Stir everything together, adding 2-3 tbsp starchy pasta water to
+              loosen it
+            

+            
+              Season the linguine generously with salt and pepper, scatter over
+              the remaining chives and cheese and drizzle with olive oil
+            

+            Enjoy!

+          

+ + + + + + + +

Nutrition

+ Typical values per 100g per serving
Energy 597 kJ 2412 kJ 141 + kcal 572 kcal
Fat 5.0 g 20.0 g
of which saturates 2.9 g + 11.5 g
Carbohydrate 20.1 g 80.9 g
of which sugars 2.4 g + 9.6 g
Fibre 2.4 g 9.6 g
Protein 5.2 g 21.1 g
Salt + 0.08 g 0.34 g +

+ +