Creamy Prosciutto and Pea Linguini

Name: Creamy Prosciutto and Pea Linguini with basil pesto whipped ricotta
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 227 g Fresh Linguine; 56 g Green Peas; 200 g Ricotta Cheese; ¼ cup Parmesan Cheese, shredded; 2 unit(s) Garlic, cloves; 10 g Cream Sauce Spice Blend; ½ cup Basil Pesto; 1 unit(s) Lemon; 227 g Asparagus; 1 unit(s) Shallot; 1 tbsp Oil*; 1 tsp Salt*; ½ tsp Pepper*; 1 tbsp Butter*

with basil pesto whipped ricotta

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Allergens:

Egg

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

227 g

Fresh Linguine

(Contains: Egg, Wheat)

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

227 g

Asparagus

1 unit(s)

Shallot

Not included in your delivery

1 tbsp

Oil*

1 tsp

Salt*

½ tsp

Pepper*

1 tbsp

Butter*

(Contains: Milk)

Nutrition Values

Calories910 kcal

Fat46 g

Saturated Fat19 g

Carbohydrate90 g

Sugar9 g

Dietary Fiber9 g

Protein33 g

Cholesterol120 mg

Sodium2490 mg

Trans Fat1 g

Potassium850 mg

Calcium500 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Whisk

•Medium Bowl

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 into 1/2 inch slices.
Heat a large non-stick pan over medium-high heat, add prosciutto. Cook for 5-7, stirring often until crispy.
Transfer to a plate.
To a medium bowl, add pesto, ricotta, half the lemon zest and 1 tsp (2 tsp) lemon juice. Season with salt and pepper, then whisk to combine.

In the same pan over medium heat, add 1 tbsp (2 tbsp) butter, shallots and garlic. Cook for 1-2 min, stirring often.
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 cups) pasta water.
Strain linguine, then return to the pot, off heat.