Recipe

Tasty Linguine

Every Week We Deliver Everything You Need To Cook Amazing Meals

Tasty Linguine

Pork bangers and saucy linguine topped with tenderstem broccoli, fennel gremolata and hard cheese.




Ingredients to serve 2

  • 2 x tomatoes – dice (2cm)
  • ½ x onion – peel & slice thinly (½ cm)
  • 1 tsp x fennel seeds
  • 4 x pork bangers
  • 100g x tenderstem broccoli – trim ends
  • 150g x linguine
  • ½ x lemon
  • 5g x fennel fronds – pick off leaves & chop finely
  • 10g x fresh parsley – pick off leaves & chop roughly
  • ½ x chilli (optional) – deseed & chop finely
  • ½ clove x garlic – peel, grate finely & chop
  • 30g x hard cheese – grate finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 4 x tomatoes – dice (2cm)
  • 1 x onion – peel & slice thinly (½ cm)
  • 2 tsp x fennel seeds
  • 8 x pork bangers
  • 200g x tenderstem broccoli – trim ends
  • 300g x linguine
  • 1 x lemon
  • 10g x fennel fronds – pick off leaves & chop finely
  • 20g x fresh parsley – pick off leaves & chop roughly
  • 1 x chilli (optional) – deseed & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • 60g x hard cheese – grate finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Roast veggies & bangers: Place the tomatoes and onion slices on a tin foil lined baking tray with a drizzle of olive oil. Season with salt and pepper and sprinkle over the fennel seeds. Place in the oven and roast for 25 minutes until softened and golden. In the last 15 minutes of cooking, add the pork bangers to the tray with a drizzle of olive oil. Cook until golden. On a separate tin foil lined tray, place the tenderstem broccoli with a drizzle of olive oil and salt and pepper. Place the tray in the oven and cook for 5 minutes until cooked – slightly charred.

Step 3

Linguine: Boil the kettle. Place a large saucepan on medium-high heat and add the boiling water. When the water is at a rolling boil, add the linguine and cook for 6-8 minutes. You want it al dente, which is slightly chewy and uniformly translucent. Drain and drizzle with a little olive oil to keep the linguine from sticking together.

Step 4

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut in half and juice. Set quantity of lemon juice aside for the fennel gremolata (see quantity above) and discard the rest.

Step 5

Bangers: Slice the bangers at an angle (2cm thick) and mix with the roast tomatoes and onion. Set aside.

Step 6

Fennel gremolata: Mix together the fennel fronds, parsley, lemon zest and lemon juice (2 tbsp for 4, 1 tbsp for 2) and garlic. Whisk in a good glug of olive oil and season with salt and pepper.

Step 7

Linguine: Mix the bangers and tomato mix through the linguine with HALF the fennel gremolata and HALF the hard cheese.

Step 8

Serve the linguine topped with the roasted tenderstem broccoli, the REST of the gremolata and the REST of the hard cheese. Parents, if you like the heat, top with chilli.



Another Delicious Recipe From Daily Dish

close
Solo: Cajun Wraps

Solo: Cajun Wraps

Read More »