Linguine with lemon & cashew sauce


Total time: 40m
Preparation Time: 40m

Servings
For 3 people


Author

Nadia Damaso - Eat better not less


Nutritional Information

Contains 649 Kcal, 28g Protein, 67g Carbohydrates, 28g Fat


Ingredients

  • Linguine
  • 250 g whole-grain pasta (e.g. Linguine)
  • salted water, boiling
  • Sauce
  • 2 organic lemon, use a little grated zest and all of the juice
  • 1.5 tbsp cashew cream
  • 1 tsp coconut palm sugar or maple syrup
  • 2.5 tsp olive oil
  • 0.5 tsp Himalayan salt
  • 0.5 tsp pepper ground
  • Spinach
  • 2 tsp olive oil
  • 2 garlic clove, finely chopped
  • 500 g leaf spinach
  • 0.5 dl water
  • Himalayan salt to taste
  • pepper ground, to taste
  • Spiced pine nuts
  • 4 tbsp pine nuts
  • 1.5 tsp maple syrup
  • 1 tsp ground cumin
  • 80 g pitted black olives, roughly chopped
  • Poached eggs
  • 1 tbsp white wine vinegar
  • a little Himalayan salt
  • 3 fresh eggs (organic)
  • Serve
  • a little cress

View these products

Instructions

  • Linguine

    Cook the pasta in the salted water until al dente, drain, rinse under cold water and return to the pan.
  • Sauce

    Thoroughly combine all the ingredients, add to the pasta and carefully mix.
  • Spinach

    Heat the oil in a large pan and fry the garlic until golden brown. Add the spinach and water, bring to the boil, reduce the heat, wilt the spinach, season. Add the spinach to the linguine.
  • Spiced pine nuts

    Place the pine nuts in a frying pan with the maple syrup and cumin and toast over a medium heat until golden brown. Mix 3/4 into the pasta, along with 3/4 of the olives.
  • Poached eggs

    In a large pan, bring plenty of water to boiling point and add the vinegar and salt. Using a whisk, draw a circular movement through the water, crack open the eggs and very carefully place them in the water, poach for 3 minutes (the yolk should still be soft), carefully remove with a large spoon and drain the excess liquid on a piece of kitchen paper.
  • Serve

    Heat the linguine through again in the pan, plate up and top with the remaining pine nuts and olives. Place 1 poached egg on top of each serving and garnish with cress. Pierce the yolk so that it runs over the pasta.
  • Tip:

    for the gluten-free version, use soybean pasta or another gluten-free pasta of your choice.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home