Pea and Onion Marmalade Linguine

Ingredients

• 360g linguine

• Bunch chives 

• 2 shallots

• 60g cheddar cheese

• 40g onion marmalade

• 2 vegetable stock cubes

• 150g creme fraiche

• 240g peas

• Parmesan cheese

• 4 garlic cloves

Prep time - 5 minutes

Cooking time - 20 minutes

Serves - 4 people

Method

• Step 1

Fill and boil your kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on medium-high heat.Peel and grate the garlic.

• Step 2

Add the linguine to the water and cook until tender. Once cooked, reserve a mug of pasta water in a measuring jug, then drain in a colander. Pop the linguine back in the pan. Drizzle with oil and stir through to stop it sticking.

• Step 3

Meanwhile, roughly chop the chives. Halve, peel and thinly slice the shallot. Grate the Cheddar. Heat a drizzle of olive oil in a frying pan on medium-high heat.

• Step 4

Once hot, add the shallots to the frying pan and cook until softened and starting to brown, 4-5 mins. Season with salt and pepper. Add the onion marmalade and garlic. Stir-fry for 30 secs. Stir in the reserved pasta water and veg stock paste, then bring to the boil. Turn the heat down slightly and simmer until reduced by half, 3-4 mins.

• Step 5

Once the sauce has reduced, stir in the creme fraiche, peas and a grind of pepper. Cook until piping hot, 1-2 mins, then remove from the heat. Stir the cooked linguine, both cheeses and half the chives into the sauce. Mix well to combine. Add a splash of water if it's a little too thick. Season with salt and pepper.