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.
Ingredients
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
2 unit(s)
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 Mustard)
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
Nutrition Values
Utensils
Instructions
- 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.
- Meanwhile, cut the tomato into wedges.
- In a bowl for the salad, mix together the balsamic glaze, 1 tbsp oil and ¼ tsp salt (double both for 4p).
- Season to taste with salt and pepper.
- Toss the tomato in the dressing and leave aside to marinate.
- Just before serving, toss the salad leaves together with the tomatoes. Season to taste with salt and pepper.
- In a small bowl, mix together the creme fraiche, mustard (if you're cooking for kids, you can use less mustard to reduce the heat).
- Stir in the cheese, muscat and 2 tsp cracked black pepper (double for 4p).
TIP: Don't be shy with the pepper—this is the star of the dish!
- 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 and set aside.
TIP: Watch them like a hawk—they can burn easily.
- Return the pan to medium-high heat with a drizzle of oil.
- When hot, cook the peas until warmed, 2-3 mins.
- Pour the creme fraiche mixture, allowing it to warm through, 1 min (loosen with some reserved pasta water if you feel it's too thick).
- Add the drained linguine and toss to coat in the sauce.
- Season to taste with salt and pepper.
- Divide the cacio e pepe between plates.
- Garnish with a scattering of toasted pine nuts.
- Serve with the marinated tomato salad on the side.