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Italian Recipes

Pesto & Beef Linguine

Pesto & Beef Linguine

with leek

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https://www.hellofresh.fr/recipes/spaghetti-and-ragu-bianco-boeuf-622860a0f561de6ee3004216

Tags:

Family Friendly

•Super Quick

Allergens:

Hvede

•Milk

The quantities provided above are averages only.

Total10 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Garlic

1 unit(s)

Leek

180 grams

Dried Linguine

240 grams

Irish Beef Mince

110 grams

Creme Fraiche

30 grams

Green Pesto

1 unit(s)

Grated Italian Style Hard Cheese

1 sachet(s)

Beef Stock

½ sachet(s)

Italian Herbs

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3760 kJ

Energy (kcal)899 kcal

Fat42.8 g

of which saturates19.5 g

Carbohydrate83.5 g

of which sugars7.6 g

Dietary Fiber31 g

Protein42.9 g

Salt2.6 g

Potassium230 mg

Calcium52 mg

Iron0.4 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 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.

2

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).

3

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.

4

Pop in the pesto, stock and creme creme fraiche and allow to simmer for 2-3 mins.

5

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.

6

Divide the beef and pesto linguine between bowls. Scatter over the Italian hard cheese.

Meal right image

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