Blistered Padron Pepper Linguine
with cherry tomatoesCalories
:
482 kcalProtein
:
22.1g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
Veggie
Quick
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Soya
- Mustard
- May contain traces of allergens
A veggie recipe where beautifully blistered padron peppers are the star of the show. Paired with al dente linguine and juicy cherry tomatoes, it's a meat-free feast that's anything but boring.
Ingredients
Serving amount
200 grams
Padron Peppers
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
250 grams
Cherry Tomatoes
2 unit(s)
Garlic
1 sachet(s)
Dried Chilli Flakes
1 unit(s)
Lemon
40 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
10 grams
Parsley
1 sachet(s)
Garlic & Herbs
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2015 kJ
Energy (kcal)482 kcal
Fat8.1 g
of which saturates4 g
Carbohydrate76.8 g
of which sugars13.7 g
Dietary Fiber8.3 g
Protein22.1 g
Cholesterol14.4 mg
Salt5.9 g
Trans Fat0.5 g
Potassium425.5 mg
Calcium31 mg
Iron2 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 your delivered box.
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Peel and thinly slice the garlic. Zest and halve the lemon.
- Halve the cherry tomatoes.
- Roughly chop the parsley (stalks and all).
- Destem and chop the padron peppers into thirds.
2
- Pop the tomatoes and peppers onto a lined baking tray.
- Drizzle with oil and season with salt and pepper.
- When the oven is hot, roast on the middle shelf until they’re softened and starting to burst, 10-12 mins.
3
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine to the water and bring back to the boil. Cook until softened, 10-12 mins. Reserve a cup of pasta water for later.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
4
- Place a pan over medium-high heat with a generous glug of oil.
- Once hot add the lemon zest, garlic, garlic and herb mix and chilli flakes.
- Cook until fragrant, 2-3 mins. Reduce heat to low.
TIP: Keep an eye on the pan so the garlic doesn't burn.
5
- Once the veg has roasted and pasta is cooked add them to the pan with the fried garlic and chilli.
- Toss together until combined.
- Season with a squeeze of lemon juice and salt and pepper to taste.
- Stir through the chopped parsley.
6
- Divide the pasta and veg between bowls.
- Scatter over the cheese.
