A deliciously simple linguine with smoked fish, green beans, dijon mustard, tomatoes and basil. Fresh, vibrant, and perfect for spring!
200g dried linguine
2 Tbsp olive oil
1 red onion, peeled and finely diced
1 garlic clove, peeled and finely chopped
125g fresh green beans, stalk ends cut off, chopped roughly into 1cm lengths
1 pack cherry tomatoes, halved
25g capers, drained
2 sprigs of basil, leaves picked and roughly chopped
A small bunch of parsley, roughly chopped
300g smoked fish, skinned, boned, and broken into bite-sized pieces
20g dijon mustard
15ml white wine vinegar
90ml cream
Salt and pepper, to taste
Put a fry pan over medium heat, add 2 tablespoons of olive oil, the onion and garlic.
Fry for 3 mins without browning. Put the mustard, vinegar and cream in a large bowl and mix well. Add the onion mix. Taste and season.
Boil the linguine for 10 mins in plenty of salted water or until almost tender to the bite but not completely cooked. Add the beans and cook for a further 2 mins or until the linguine is tender to the bite. Drain well and add to the cream mixture.
Add the smoked fish, capers, tomato, basil and parsley. Gently mix all ingredients, serve and top with the reserved herbs.