Minted Pea Linguine
This scrumptious Minted Pea Linguine is super fresh and super delicious! The perfect summer pasta dish. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
Linguine 150g (5oz)
Olive oil 1 tbsp
Chilli 1, de-seeded and chopped
Garlic 1 clove, peeled and chopped
Frozen peas or petits pois 175g (6oz)
Caerphilly, Cheshire or Lancashire cheese 50g (2oz), crumbled
Chopped mint 2 tbsp plus extra to serve
Egg 1
Fat-free plain yogurt 75g (3oz)
Instructions
1
Cook linguine according to pack instructions.
2
Heat oil in a frying pan and gently fry chilli and garlic for 1–2 minutes. Add peas and cook for 2–3 minutes until tender. Remove from the heat, add 40g (11⁄2oz) cheese, mint and a pinch of salt and mash to a rough texture.
3
Meanwhile, in a small bowl, beat egg with yogurt and seasoning.
4
Drain linguine and return to pan but leave off the heat, then immediately stir through the egg mixture to make a silky sauce.
5
Divide linguine between two bowls and top with pea mixture; sprinkle with remaining cheese, black pepper and mint. Serve immediately.
