Linguine with Creamy Pesto and Green Vegetable Ribbons
Ingredients
- 400 g linguine
- 2 courgette
- 90 g fresh green pesto
- 150 g mascarpone
- 150 g fine green beans
- 1 lemon
- 50 g parmesan, finely grated
- 30 g pine nuts, toasted
Nutrition (per serving)
- Calories
- 754 kcal
- Protein
- 22.5 g
- Carbohydrate
- 79.1 g
- of which sugars
- 8.2 g
- Fat
- 37.6 g
- of which saturates
- 15.6 g
- Fibre
- 6.8 g
- Salt
- 0.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring a large pan of salted water to the boil. Use a vegetable peeler to create long ribbons from the courgettes. Trim the green beans.
- 2
Cook the linguine according to packet instructions, adding the green beans for the last 3 minutes and courgette ribbons for the final 1 minute. Reserve pasta water then drain.
- 3
In a large bowl, mix the mascarpone and pesto together with the zest and juice of the lemon until smooth.
- 4
Toss the hot drained pasta and vegetables through the creamy pesto mixture, adding pasta water a splash at a time to achieve a silky sauce.
- 5
Serve immediately, scattered with toasted pine nuts and grated parmesan.
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