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Cacio e Pepe

Cacio e Pepe

with peas and marinated tomatoes

Cacio e pepe—literally translated as cheese and pepper—is a pasta dish that hails from the Italian city of Rome. The beauty of this recipe is the amazing flavours created using simple but standout ingredients.

Tags:
Veggie
Quick
Family Friendly
Allergens:
Wheat
Milk
Barley
Mustard
Sulphites
Celery
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

50 grams

Grated Italian Style Hard Cheese

(Contains Milk)

10 grams

Pine Nuts

(May be present Peanut, Nuts, Sesame, Cereals containing gluten)

40 grams

Salad Leaves

2 unit(s)

Tomato

1 sachet(s)

Mustard

(Contains Barley, Mustard, Wheat)

1 sachet(s)

Balsamic Glaze

(Contains Sulphites)

110 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Hello Muscat

(Contains Celery)

120 grams

Peas

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)2803 kJ
Energy (kcal)670 kcal
Fat26.3 g
of which saturates14 g
Carbohydrate82.1 g
of which sugars13 g
Dietary Fiber0 g
Protein27.1 g
Cholesterol0 mg
Salt1.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Colander

Instructions

Cook the Pasta
1
  • Boil a large pot of salted water for the pasta
  • When boiling, add the linguine to the water and bring back to the boil.
  • Cook until softened, 12 mins.
  • Once cooked, reserve a cup of the pasta water then drain the linguine in a colander.
  •  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.

Get Prepped
2
  • Meanwhile, cut the tomato into wedges.
  • In a bowl mix together the creme fraiche, mustard (if you're cooking for kids, you can use less mustard to reduce the heat), cheesemuscat and 2 tsp cracked black pepper (double for 4p).

TIP: Don't be shy with the pepper—this is the star of the dish!

Start the Salad
3
  • In a separate large bowl, mix together the balsamic glaze and 1 tbsp oil (double for 4p).
  • Season to taste with salt and pepper.
  • Toss the tomato in the dressing and leave aside to marinate.
Char the Courgette
4
  • Place a large pan over medium heat (no oil). 
  • Once hot, add the pine nuts and cook, stirring, until lightly toasted, 2-3 mins. Remove from the pan. 
  • Return the pan to medium-high heat with a dirzzle of oil.
  • When hot, cook the peas until warmed through, 2-3 mins.
  • Season with salt and pepper and remove pan from heat.

TIP: Watch the pine nuts like a hawk—they can burn easily.

Add the Linguine
5
  • Pour the creme fraiche mixture into the pan (loosen with the reserved pasta water if necessary).
  • Add the drained linguine and toss to coat in the sauce.
  • Season to taste with salt and pepper.
Finish and Serve
6
  • Plate up a bed of salad leaves and top with a hearty helping of cacio e pepe. 
  • Garnish with a scattering of toasted pine nuts.
  • Serve with the marinated tomatoes on the side.
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