Creamy Caramelised Onion Linguine

with Hazelnut Crumb and Chives

20 minutes

Ingredients

Linguine

180 grams

Vegetable Stock Paste

10 grams

Onion Marmalade

40 grams

Peas

120 grams

Chives

1 bunch(es)

Water for the Sauce

100 milliliter(s)

Garlic Clove

2 unit(s)

Grated Hard Italian Style Cheese

40 grams

Creme Fraiche

150 grams

Hazelnuts

25 grams

Panko Breadcrumbs

10 grams

Utensils

Kettle
Frying Pan
Saucepan
Colander
Garlic Press

Nutritional Information

Per Serving

Energy (kJ):

3451 kJ

Energy (kcal):

825 kcal

Fat:

40 g

of which saturates:

20 g

Carbohydrate:

90 g

of which sugars:

18 g

Protein:

27 g

Salt:

1.5 g

Per 100g

Energy (kJ):

1166 kJ

Energy (kcal):

279 kcal

Fat:

13.52 g

of which saturates:

6.76 g

Carbohydrate:

30.41 g

of which sugars:

6.08 g

Protein:

9.12 g

Salt:

0.51 g

Instructions

Step 1

a) Fill and boil your kettle. b) Roughly chop the hazelnuts. c) Heat a drizzle of oil in a large frying pan on medium-high heat. d) Once hot, add the hazelnuts and panko breadcrumbs and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, transfer to a small bowl and set aside.

Step 2

a) Pour the boiled water into a large saucepan with 1/2 tsp salt for the pasta. b) Add the linguine to the water and bring back to the boil. Cook until tender, 12 mins. c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Step 3

a) Meanwhile, peel and grate the garlic (or use a garlic press). b) Roughly chop the chives (or use scissors if easier).

Step 4

a) Pop the (now empty) frying pan on medium-high heat with a drizzle of oil. b) Once hot, add the onion marmalade and garlic and stir-fry for 1 min. c) Stir the water for the sauce (see ingredients for amount) and vegetable stock paste into the pan. d) Bring the mixture to a boil, then turn the heat down slightly and simmer until reduced by half, 3-4 mins.

Step 5

a) Once the sauce has reduced, add the creme fraiche, peas and a good grind of pepper. Stir until piping hot, 1-2 mins. b) Stir the cooked linguine, cheese and half the chives into the sauce. Mix well to combine. TIP: Add a splash of water if it looks a little dry. c) Taste and season with salt and pepper if needed.

Step 6

a) Share the creamy pasta between your bowls. b) Spoon the hazelnut crumb over the top. c) Finish with a scattering of the remaining chives. Enjoy!