The quantities provided above are averages only.
2 unit(s)
Garlic
1 unit(s)
Leek
180 grams
Dried Linguine
(Contains: Wheat May be present: Mustard, Soya)
240 grams
Irish Beef Mince
110 grams
Creme Fraiche
(Contains: Milk)
30 grams
Green Pesto
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
1 sachet(s)
Beef Stock
½ sachet(s)
Italian Herbs
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Boil a large pot of salted water for the linguine.
When boiling, add the linguine to the water and bring back to the boil. Cook until softened, 10-12 mins. Once cooked, drain in a colander and 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, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Peel and grate the garlic (or use a garlic press).
Place a pan over medium-high heat (no oil).
Once the pan is hot, fry the beef mince with the leek, garlic and half the italian herbs (per 2P) until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Pop in the pesto, stock and creme creme fraiche and allow to simmer for 2-3 mins.
Stir through the pasta into the sauce. Add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper.
Divide the beef and pesto linguine between bowls. Scatter over the Italian hard cheese.