Moist steamed plum pudding with tart plum syrup
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Artichoke and pear salad
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4
Easy
20 minutes
15 minutes
Boil the linguini in a large saucepan until al dente.
Blanch the petits pois and salad leaves in another saucepan for 30 seconds. Remove and drain. Refresh in a bowl of ice-cold water.
Add the blanched peas, leaves, garlic and crème fraîche to a large mixing bowl.
Blend together using a hand blender to form a purée.
Season to taste.
Fry the button mushrooms in olive oil, in a pan over a medium to high heat, until golden brown and cooked through.
Coat the warm linguini in the pea purée, in a large mixing bowl.
Twirl the pasta into little nests, using a fork, and place on serving dishes.
Cut wedges of ricotta, for serving.Scatter over the mushrooms. Season with sea salt and freshly ground black pepper.
Finish with a good drizzle of olive oil.
Per serving: 2272 kJ, 19.7 g protein, 23.5 g fat, 62.4 g carbs