Lemon & Pea Pasta, served with Deli Kitchen Greek Flatbread Garlic Breads

Prep Time

30 mins

Makes

2 servings

Ingredients

• For the Garlic Butter Flatbreads:
• ● 2 Deli Kitchen Greek flatbreads
• ● 50g unsalted butter, softened
• ● 2 cloves garlic, finely minced or grated
• ● A small handful of parsley, finely chopped
• ● Pinch of salt
• For the Pasta:
• ● 200g frozen peas
• ● 1 lemon (zest only)
• ● 330ml double cream
• ● 200g linguini
• ● A handful of fresh mint leaves
• ● A handful of fresh basil leaves
• ● Salt and black pepper (to taste)
• ● Olive oil (for drizzling)

Method

1. In a small bowl, mix the softened butter with the minced garlic, chopped parsley,
   and a pinch of salt until well combined.
2. Place the Deli Kitchen Greek flatbreads on a baking tray. Spread the garlic butter
   evenly over each flatbread.
3. Preheat the oven to 180°C (fan). Bake for 8–10 minutes until golden and slightly
   crisp.
4. Remove from the oven and cut each flatbread into quarters.
5. Bring a pot of salted water to the boil. Once it’s boiling, add the linguine and cook
   to package instructions. Once it’s al dente, drain and reserve the starchy water.
6. While your pasta is cooking, add the double cream and lemon zest to a large pan
   over a medium heat. Gently warm for 1–2 minutes, allowing the zest to infuse.
7. Stir the frozen peas into the infused cream and cook for 3–4 minutes until tender.
8. Add the cooked linguini to the pan, tossing to coat in the sauce. Use a splash of
   reserved pasta water to loosen if needed.
9. Season generously with salt and black pepper.
10. Add the whole mint and basil leaves to the pasta, gently mixing through to
    preserve their fresh flavour.
11. Divide the pasta between plates, garnish with extra mint and basil leaves, and
    finish with a drizzle of olive oil.
12. Serve alongside the warm garlic butter flatbread quarters.