Recipe

chilli cheese linguine

25 mins
Serves 2
Easy

This pasta dish not only tastes great but looks good too. This vibrant mid-week meal will take you less than 25 minutes to prepare, yet will taste absolutely divine!

Ingredients

100g Linguine, cooked to pack instructions, keep warm
1 red chilli, de-seeded and finely chopped
1 medium onion, finely chopped
2 garlic cloves, thinly sliced
4 jumbo asparagus spears, sliced into 1cm pieces
5 Shitake mushrooms, sliced
3 fresh sage leaves, chopped
70g fresh rocket leaf
20g St Helen’s Farm goats’ butter
1 tablespoon olive oil
50g St Helen’s Farm goats’ cheese, coarsely grated
20g pine nuts, toasted

Instructions

In a frying pan heat the olive oil and St Helen's Farm goats' butter, add the onions and garlic and cook for five minutes until soft but not browned. Next add the asparagus, chilli and Shitake mushrooms and continue to cook for a further five minutes, stirring as you go.
Now stir in the cooked linguine and sage leaves and make sure everything is mixed well. Finally, toss in the St Helen's Farm goats' cheese and rocket leaves, serve topped with toasted pine nuts.