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Minted Pea Linguine
Emily Davenport
2 servings
15 minutes
534
Italian
Mains
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)
Directions
Cook linguine according to pack instructions.
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 cheese, mint and a pinch of salt and mash to a rough texture.
Meanwhile, in a small bowl, beat egg with yogurt and seasoning.
Drain linguine and return to pan but leave off the heat, then immediately stir through the egg mixture to make a silky sauce.
Divide linguine between two bowls and top with pea mixture.
Sprinkle with remaining cheese, black pepper and mint. Serve immediately.