Prosciutto, kale & butter bean stew
Whip up this healthy stew in just 25 minutes with prosciutto, kale and butter beans. It's a low-calorie, low-fat dinner with three of your 5-a-day
Hazelnut & oregano pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 180g linguineor spaghetti
- 50g blanched hazelnutsroughly chopped
- 2 tbsp olive oil
- 1 garlic clovecrushed
- ½ small pack fresh oreganoleaves picked
- 1 lemonzested
- 100ml double cream
- 30g parmesanor vegetarian alternative, finely grated
Nutrition: Per serving
- kcal908
- fat60g
- saturates22g
- carbs67g
- sugars4g
- fibre6g
- protein22g
- salt0.3g
Method
step 1
Cook the pasta for 1 min less than pack instructions.
step 2
Meanwhile, toast the hazelnuts in a dry frying pan over a medium heat then, once golden, add the oil, garlic, oregano and three quarters of the lemon zest. Stir so that everything is well coated, cook for 30 secs or so, then stir in the cream and take off the heat.
step 3
Drain the pasta straight into the frying pan, adding a little of the cooking water to the pan. Stir through the cheese, season well with black pepper, then toss everything together and serve immediately with the remaining lemon zest scattered over the top.
