Grate the Parmesan. Chop the Brie into small pieces. Peel and slice the garlic. Using a pestle and mortar, crush the blackpeppercorns fully.
2 Cook pasta
Bring a large pot of salted water to the boil. Once boiling, add the linguine and cook for 10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.
3 Make salad
Meanwhile, in a large salad bowl, whisk the olive oil, balsamic vinegar, Dijonmustard and honey with salt and pepper. Pick the grapes directly into the bowl. Add the rocket and toss in the dressing. Set aside.
4 Make sauce
Heat a pan over a medium-low heat with a drizzle of oil. Add the garlic and blackpepper(spicy!) and fry for 2 min. Add the Brie, crèmefraiche, stockcube and Parmesan. Cook for 5 min until melted.
Once the pasta is cooked, add it to the cheese sauce along with 50/75/100ml of pasta water. Toss to coat. Finish with the truffleoil.
Divide the pasta among bowls and serve the salad alongside.
Tips for fussy eaters
If truffle is not to your taste, leave it out!
Adding starchy pasta water to the sauce helps it stick to the linguine.
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