Lentil, pea and mint linguine recipe

  • Serves 4
  • 10 mins to prepare and 12 mins to cook
  • 678 calories / serving
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HE LENTILPEALINGUINE

Place the olive oil, garlic, mint, pine nuts and Parmesan into a blender or food processor and blend until smooth. Cook the pasta according to the pack instructions. Cook the peas and lentils in boiling water for 3-4 minutes and drain. Drain the linguine then return to the pan with the mint pesto, peas and spring onions. Serve immediately.

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  • Ingredients

  • 6tbsp olive oil
  • 2 garlic cloves, chopped
  • large handful mint leaves
  • 50g pine nuts, toasted
  • 50g parmesan, grated
  • 350g linguine
  • 125g fresh or frozen peas
  • 390g Tesco green lentils in water, drained and rinsed
  • 4 spring onion, sliced
  • Energy 2850kj 678kcal 34%
  • Fat 31g 44%
  • Saturates 6g 29%
  • Sugars 8g 9%
  • Salt 0.3g 4%

of the reference intake
Carbohydrate 82.3g Protein 22.1g Fibre 6.7g

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