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De Cecco linguine500g
500gItem price
£1.35Price per unit
£2.70/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook the linguine in a large pan of boiling salted water according to the pack instructions. Reserve a mugful of the cooking water before draining.
Meanwhile, set aside some of the small basil leaves, then roughly chop the rest (including the stalks). Put in a blender along with the pine nuts, garlic, hard cheese, lemon juice, oil and 2 tbsp of the pasta cooking water; whizz to a coarse paste.
Return the drained pasta to the pan and stir in the pesto, adding a little more of the reserved cooking water to help it combine. Stir through the tomatoes and halloumi, divide between 4 plates and scatter over the reserved basil leaves.
Typical values per serving when made using specific products in recipe
Energy | 1,819kJ/ 433kcals |
---|---|
Fat | 16g |
Saturated Fat | 5.8g |
Carbohydrates | 49g |
Sugars | 6.3g |
Fibre | 6.1g |
Protein | 19g |
Salt | 0.8g |
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