Photo by Co-Lab Pantry
Squid Ink Linguine
By Co-Lab Pantry
The winter blues are hitting us hard today, but that's nothing a big bowl of pasta can't fix.
** Ingredients** * My Dilly Bag Anise Myrtle & Squid Ink Linguine * 1/3 cup Meredith Dairy oat's Cheese * 2 tsp Fermented Red Chilli Paste * 2 cups of podded broad beans * 1/2 lemon * 2 tbsp EVOO * 2 garlic cloves * Salt + Pepper
Method 1. Drop pasta into salted boiling water and stir gently to separate. 2. Cook for 4-5 minutes or until al'dente. 3. In a seperate saucepan heat oil on med-high heat. Add broad beans, garlic and chilli. Stir until beans are tender but still slightly firm. Turn heat down to medium. 4. Drain pasta and keep 1/4 cup of pasta water aside. 5. Transfer pasta to the pan, add pasta water, and toss through sauce. 6. Top with Goat's Cheese, lemon juice, and salt and pepper to taste. 7. Turn heat off, serve, and enjoy!