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Cacio e Pepe

Cacio e Pepe

with tomato salad
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Get 50% off your first box!
Calories
: 
637 kcal
Protein
: 
22.6g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Milk
  • Mustard
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

180 grams

Dried Linguine

(Contains: Wheat May be present: Mustard, Soya)

2 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

40 grams

Salad Leaves

2 unit(s)

Tomato

110 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Garlic

2 sachet(s)

Cracked Black Pepper

1 sachet(s)

Vegetable Stock

1 unit(s)

Cucumber

1 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

Not included in your delivery

2 tsp

Pepper

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2665 kJ
Energy (kcal)637 kcal
Fat27 g
of which saturates13.5 g
Carbohydrate77.6 g
of which sugars8.8 g
Dietary Fiber4.8 g
Protein22.6 g
Salt5.3 g
Potassium315.8 mg
Calcium22.2 mg
Iron1 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Colander

Cooking steps

PDF
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, 10-12 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 cucumber and quarter lengthways. Chop into 1cm chunks. Cut the tomato into wedges.
  • Peel and grate the garlic (or use a garlic press).
  • In a bowl mix together the creme fraiche, stock, cheese and cracked black pepper.
  • In a separate bowl, season the honey mustard dressing to taste with salt and pepper.
  • Add the tomato and cucumber to the dressing and leave to marinate.
Coat the Linguine
3
  • Place a pan over medium heat with a drizzle of oil.
  • Add the garlic and fry until fragrant, 30 secs.
  • Add the drained linguine and creme fraiche mixture to the pan and allow to warm through.
  • Loosen the sauce with as much reserved pasta water as necessary. Season to taste with salt and pepper.
  • Toss the salad leaves with the marinated veg. Season to taste with salt and pepper.
Finish and Serve
4
  • Plate up a helping of cacio e pepe.
  • Serve the salad alongside.
Meal right image

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