Waitrose and Partners
Spicy pepper and ricotta linguine

Spicy pepper and ricotta linguine

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This speedy pasta dish has maximum flavour with minimum effort.  

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  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Please 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.

Ingredients

  • 200g linguine
  • 50g pine nuts
  • 2 x 135g packs ricotta stuffed cherry peppers
  • 25g pack Cooks' Ingredients Basil, roughly torn, a few whole leaves reserved

Method

  1. Cook the linguine according to pack instructions. Meanwhile, set a frying pan over a low heat and toast the pine nuts for 2-3 minutes until golden; set aside.

  2. Blitz 1 pack of stuffed peppers in a food processor until almost smooth. Add the other tub and pulse until roughly chopped.

  3. Drain the pasta, reserving a mugful of cooking water. Toss the pasta with the pepper mixture, most of the pine nuts and the torn basil, adding 2-4 tbsp cooking water to loosen

  4. Season, then serve scattered with the reserved basil leaves and the pine nuts.

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