Cacio e Pepe with Prawns
with marinated tomato salad
A recipe conveniently customised just to your liking.
Tags:
Quick
•Eat Me First
•Family Friendly
Allergens:
Cereals containing gluten
•Wheat
•Milk
•Sulphites
•Crustaceans
The quantities provided above are averages only.
Total25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
2 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
40 grams
Salad Leaves
2 unit(s)
Tomato
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
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)
Olives
160 grams
Prawns
(Contains: Crustaceans)
Not included in your delivery
2 tsp
Pepper
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2882 kJ
Energy (kcal)689 kcal
Fat26.5 g
of which saturates13.6 g
Carbohydrate79.9 g
of which sugars7.4 g
Dietary Fiber5.4 g
Protein34 g
Salt6.4 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.
Utensils
•Grater
•Colander
Cooking steps
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.
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, mix the balsamic glaze and 1 tbsp oil (per 2P). Season to taste with salt and pepper.
- Add the tomato, olives and cucumber to the balsamic dressing and leave to marinate.
3
- Place a pan over medium heat with a drizzle of oil.
- Add prawns and garlic and fry until fragrant, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add the drained linguine and creme fraiche mixture 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.
4
- Plate up a helping of prawn cacio e pepe.
- Serve the salad alongside.
