Cherry tomatoes form the base of the creamy pomodoro sauce coating the linguine in this Italian-inspired dish. Continuing the Mediterranean theme are gorgeous green pesto and grated Italian style cheese.
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
125 grams
Cherry Tomatoes
1 unit(s)
Onion
2 unit(s)
Garlic
1 pack(s)
Passata
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
30 grams
Green Pesto
110 grams
Creme Fraiche
(Contains Milk)
100 grams
Bacon Lardons
1 tbsp
Oil
½ tsp
Sugar
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
TIP: If you’re in a hurry you can boil the water in your kettle.
NOTE: If you've chosen to add bacon, add the lardons to the pan along with the garlic and fry until golden, 6-7 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.