Basket

Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
CHF
Delivery costs:
CHF

Total:

CHF
Linguine with lemon & cashew sauce
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 649
  • Fat about 28g
  • Carbohydrates about 67g
  • Protein about 28g
This is needed
This is needed for 3 people
Linguine
  • 250 g whole-grain pasta (e.g. Linguine)
  • salted water, boiling
Sauce
  • 2 organic lemon, use a little grated zest and all of the juice
  • 1.5 tbsp cashew cream
  • 1 tsp coconut palm sugar or maple syrup
  • 2.5 tsp olive oil
  • 0.5 tsp Himalayan salt
  • 0.5 tsp pepper ground
Spinach
  • 2 tsp olive oil
  • 2 garlic clove, finely chopped
  • 500 g leaf spinach
  • 0.5 dl water
  • Himalayan salt to taste
  • pepper ground, to taste
Spiced pine nuts
  • 4 tbsp pine nuts
  • 1.5 tsp maple syrup
  • 1 tsp ground cumin
  • 80 g pitted black olives, roughly chopped
Poached eggs
  • 1 tbsp white wine vinegar
  • a little Himalayan salt
  • 3 fresh eggs (organic)
Serve
  • a little cress
View these products
And that's how it's done
And that's how it's done
Linguine
Cook the pasta in the salted water until al dente, drain, rinse under cold water and return to the pan.
Sauce
Thoroughly combine all the ingredients, add to the pasta and carefully mix.
Spinach
Heat the oil in a large pan and fry the garlic until golden brown. Add the spinach and water, bring to the boil, reduce the heat, wilt the spinach, season. Add the spinach to the linguine.
Spiced pine nuts
Place the pine nuts in a frying pan with the maple syrup and cumin and toast over a medium heat until golden brown. Mix 3/4 into the pasta, along with 3/4 of the olives.
Poached eggs
In a large pan, bring plenty of water to boiling point and add the vinegar and salt. Using a whisk, draw a circular movement through the water, crack open the eggs and very carefully place them in the water, poach for 3 minutes (the yolk should still be soft), carefully remove with a large spoon and drain the excess liquid on a piece of kitchen paper.
Serve
Heat the linguine through again in the pan, plate up and top with the remaining pine nuts and olives. Place 1 poached egg on top of each serving and garnish with cress. Pierce the yolk so that it runs over the pasta.