Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
4056 / 972
Fats (g)
29.5
of which saturated (g)
14.4
Carbohydrates (g)
118
of which sugars (g)
12.3
Fibers (g)
12.3
Proteins (g)
64.5
Salt (g)
2.3
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil pasta
Bring a large pot of salted water to the boil. Once boiling, add the linguine and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
Tip!Reserve some of the pasta water and use it for the measured water in step 3.
2 Prep vegetables
Meanwhile, peel and finely chop the garlic and shallots. Grate the Parmesan.
3 Start sauce
Heat a pan over a medium heat with a drizzle of oliveoil. Once hot, add the shallots, garlic and whole cherrytomatoes and cook with a pinch of salt for 3 min. Add the 0.5 chickenstockcube, measuredwater, cookingcream, greenpeas and salmongoujons. Simmer for 4 min, stirring occasionally, flaking the salmon as you go.
4 Finish sauce
Remove the pan from the heat and fold in the Parmesan (reserve some for garnish). Season with a generous squeeze of lemon juice. Check the seasoning.
Tip!Want to make dinner extra fancy? Add some lemon zest to your pasta sauce!
5 Serve
Carefully fold the drained linguine into the sauce. Divide the lot among plates and garnish with the remaining Parmesan and lemon wedges.