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Seasonal Vegetable and Crème Fraiche Linguini by The Cookery School at Lucknam Park

Cook at Home

It’s that time of year when ‘growing your own’ really pays off and those lucky enough to have a veg patch or allotment are reaping natures reward with a glut of delicious veg. What to do with them all though? If you are looking for ideas of what to do with your crop – or have received overflow from family and friends – the Cookery School at Lucknam Park have sent us this wonderful adaptable recipe.

Serves

4

Prep Time

60 mins

Cooking Time

15mins

Ingredients

For the pasta

  • 275g pasta flour ‘type 00’
  • 3 egg yolks
  • 2 whole egg
  • pinch of salt
  • 15g extra virgin olive oil

For the vegetable mixture

(You can use any vegetables you have in the fridge. The given vegetables are just a guide line.)

  • 1 medium red pepper, cut into small dice
  • 1 medium red onion, peeled and cut into small dice
  • 50g peas
  • 50g fine green beans
  • 100g spinach, washed, dried and shredded
  • 5 asparagus spears, peeled and trimmed
  • 1/4th bunch parsley, washed, dried and finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • 15ml vegetable oil
  • 15ml extra virgin olive oil
  • 100g crème fraîche
  • Drizzle of lemon juice
  • Salt and pepper to taste

Method

To make the pasta

  • Prepare the pasta by mixing the salt, extra virgin olive oil and the pasta flour in a medium size mixing bowl.
  • Make a well in the centre. Add the eggs and knead to a smooth dough.
  • Cover with cling-film and allow to rest for at least 30 minutes before using.
  • After the pasta is rested, roll as thin as possible so that the pasta can easily pass through the pasta rolling machine.
  • Start on a highest setting and pass the pasta through the pasta roller once. Fold the pasta so that the width corresponds to the width of the pasta roller.
  • Then, start rolling the pasta by reducing the pasta roller setting until you reach no.6 on the roller.
  • Pass the rolled sheets through the linguini cutter. Flour them well and leave on the side to rest (you can use shop bought linguini but home-made is much nicer).
  • Boil water in a stock pan, sprinkle rock salt and some extra virgin olive oil.
  • Blanch the linguini for maximum 30 seconds (3-7 minutes for shop bought) and refresh in ice water or very cold water.
  • Drain and drizzle more olive oil to prevent the linguini from sticking to each other.

To make the vegetables

  • Take a large sauté pan, heat the vegetable and extra virgin olive oil.
  • Add onions and pepper and quickly sauté for a minute.
  • Add the chopped garlic, toss well.
  • Add a cube of butter and about 20ml of water then add the spinach, asparagus, peas and green beans.
  • Season with salt and pepper and cook for 1 minute.
  • Add the linguini and toss and then finish with crème fraiche and drizzle of lemon juice.
  • Check for the seasoning.
  • Sprinkle parsley and serve.
  • Chef’s Tip: You can grate parmesan or cheddar cheese on the top for extra flavour, drizzle some more extra virgin olive oil if preferred.

Lucknam Park Hotel & Spa, Colherne, Nr. Bath, Chippenham, Wiltshire, SN14 8AZ

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