Truffle and Brie Linguine

with Rocket Salad
Vegetarian
Chef's choice
Family-Friendly
This creamy pasta dish is as easy to eat as it is to make...yuuum!
Cooking time: 35 min
Cals 1188 · Prot 30 · Carbs 127 · Fat 60
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Ingredients
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Pasta

Parmesan
60 Grams
Brie
100 Grams
Garlic cloves
1 Piece
Black peppercorns
5 Grams
Linguine
250 Grams
Olive oil
1 Tbsp
Creme fraiche
150 Grams
Vegetable stock cube
0.5 Piece
Truffle oil
15 ML

Salad

Olive oil
2 Tbsp
Balsamic vinegar
15 ML
Dijon mustard
6 Grams
Honey
15 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Red grapes
200 Grams
Rocket
80 Grams

Instructions

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1 Prep
Grate the Parmesan. Chop the Brie into small pieces. Peel and slice the garlic. Using a pestle and mortar, crush the black peppercorns fully. 
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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.
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3 Make salad
Meanwhile, in a large salad bowl, whisk the olive oilbalsamic vinegar, Dijon mustard and honey with salt and pepper. Pick the grapes directly into the bowl. Add the rocket and toss in the dressing. Set aside.
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4 Make sauce
Heat a pan over a medium-low heat with a drizzle of oil. Add the garlic and black pepper (spicy!) and fry for 2 min. Add the Briecrème fraichestock cube and Parmesan. Cook for 5 min until melted. 
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5 Mix
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 truffle oil.
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6 Serve
Divide the pasta among bowls and serve the salad alongside.
Tips for fussy eaters
If truffle is not to your taste, leave it out!
Pro tip
Adding starchy pasta water to the sauce helps it stick to the linguine.

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