Pesto-Ricotta Linguine
with Pan-Seared Prosciutto and Peas
Ingredients: Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Diced prosciutto (pork, salt, pepper) • Lemon • Green peas • Shallot • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Fresh Linguine
(Contains: Egg, Wheat)
100 g
Prosciutto
56 g
Green Peas
200 g
Ricotta Cheese
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 unit(s)
Garlic, cloves
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
½ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
1 unit(s)
Lemon
1 unit(s)
Shallot
Not included in your delivery
1 tsp
Salt*
½ tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- Mince or grate garlic.
- Peel, then finely chop shallot.
- Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Cut prosciutto in half lengthwise, then into 1/2 inch slices.
- Heat a large non-stick pan over medium, add prosciutto. Cook for 5-7, stirring often, until crispy.
- Transfer prosciutto to a plate. Carefully wipe the pan clean.
- Meanwhile, to a medium bowl, add pesto, ricotta, lemon zest and 1 tsp (2 tsp) lemon juice. Season with salt and pepper, then stir to combine.
- Reheat the same pan to medium. Add 1 tbsp (2 tbsp) butter, shallots and garlic. Cook for 1 min, stirring often, until slightly softened.
- Add Cream Sauce Spice Blend. Cook for 1 min, stirring frequently, until fragrant.
- Add 1/2 cup (1 cup) water and peas. Whisk to combine. Reduce heat to low. Cook for 4-5 min, stirring occasionally, until thickened.
- Add Parmesan. Season with salt and pepper, then stir to combine.
- To the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain linguine, then return to the pot. Reduce heat to low.
- To the pot with linguine, add cream sauce, reserved pasta water, pesto-ricotta mixture, remaining lemon juice and half the prosciutto. Stir vigorously to combine. Season with salt and pepper.
- Divide pasta between bowls.
- Sprinkle remaining prosciutto over top.
- Squeeze a lemon wedge over top, if you like.
