Truffle Linguine with Ham & Oyster Mushrooms, Fresh Spinach and Peas Recipe

Truffle Linguine with Ham & Oyster Mushrooms, Fresh Spinach and Peas By @coxys_kitchen

This one’s for the truffle lovers! It doesn’t need much introduction because we all know that combinations like truffle and mushrooms; ham and mushrooms; ham and peas; spinach and peas, just make sense. Throw in some silky linguine and you have a delicious bowl of ‘Truffle Linguine with Ham & Oyster Mushrooms, Fresh Spinach and Peas.’

This luxurious dish takes only a few minutes to prep and a minimal amount of cooking time, which makes ‘Truffle Linguine with Ham & Oyster Mushrooms, Fresh Spinach and Peas’ the perfect dish for an impromptu dinner party.

Serves 2

Prep time: 5 minutes

Cooking time: 15-20 minutes

INGREDIENTS:

  • 140g linguine
  • ½ Tbsp olive oil
  • 70g cooked Italian ham
  • 1 clove garlic,
  • 100g Pearl oyster mushrooms available in most supermarket, gills torn from stem [the gill is the part of the mushroom without the stem
  • 70g peas, defrosted if using frozen
  • 90g fresh spinach
  • Truffle oil to drizzle
  • 1 heaped Tbsp truffle pesto; or truffle and artichoke pesto, depending on how truffly you like it
  • 70g pecorino
  • Freshly ground black pepper

METHOD:

truffle linguine

Put the pasta on to cook, according to packet instructions.

While the pasta is cooking, take a large sauté or frying pan and heat the olive oil on a low to medium heat and add the ham until it begins to fry. Lower the heat, then add the chopped garlic and cook for 1-2 minutes until the garlic has softened, but not coloured.

Add the oyster mushrooms and peas to the pan and cook for a couple of minutes until heated through, then add the spinach with a splash of water and a drizzle of truffle oil, and cover with a lid until the spinach starts to wilt. Turn off the heat and remove the lid, then set aside until the pasta is almost done.

Drain the linguine reserving a tablespoon of the pasta water, then add the pasta, reserved water, a heaped tablespoon of truffle pesto to the pan with the other ingredients and add half of the grated pecorino. Replace the lid, then holding the lid tight, toss everything together until well combined.

To finish, season with plenty of freshly ground black pepper, then divide between the serving bowls, sprinkle the remaining pecorino and drizzle with truffle oil.

About Coxy’s Kitchen:

Coxy’s Kitchen provides a dinner party and private dining service throughout Yorkshire. If you love having dinner parties but don’t fancy the cooking, contact Coxy’s Kitchen to cook your next dinner party. To make an enquiry or for an initial consultation, please email [email protected]

For more delicious recipes from Sarah

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