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Cacio e Pepe

Cacio e Pepe

with courgette 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
Climate Conscious
Allergens:
Wheat
Milk
Sulphites
Celery
Mustard

The quantities provided above are averages only.

Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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)

Balsamic Glaze

(Contains Sulphites)

110 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Hello Muscat

(Contains Celery)

½ sachet(s)

Mustard

(Contains Mustard)

1 unit(s)

Courgette

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)2739 kJ
Energy (kcal)655 kcal
Fat25 g
of which saturates13.2 g
Carbohydrate79.6 g
of which sugars11.5 g
Dietary Fiber0.1 g
Protein24.7 g
Cholesterol0 mg
Salt1.92 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

Cooking Steps

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
  • Trim the courgette and quarter lengthways. Chop into 1cm chunks.
  • Cut the tomato into wedges.
  • In a medium bowl mix together the creme fraiche, cheese, half the mustard and 2 tsp cracked black pepper (double both for 4p).
  • In a large bowl, mix the balsamic glaze and 1 tbsp oil (double for 4p). Season to taste with salt and pepper.
  • Add the tomato to the dressing and leave to marinate.

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

Toast the Pine Nuts
3
  • 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.

Char the Courgette
4
  • Return the pan to a medium-high heat (no oil).
  • When hot, add the courgette and cook until charred, 6-8 mins. Turn only every few minutes—this will allow the courgette to pick up a nice colour. 
  • Season with salt and pepper.
Coat the Linguine
5
  • Remove the pan from the heat.
  • Add the drained linguine and creme fraiche mixture to the courgettes
  • Loosen the sauce with the reserved pasta water if necessary.
  • Season to taste with salt and pepper.
Finish and Serve
6
  • Toss the salad leaves with the marinated tomatoes.
  • Plate up a helping of cacio e pepe and serve the tomato salad alongside.
  • Scatter the toasted pine nuts over the top.