Slimming World’s linguine with creamy pesto sauce recipe

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  • Slimming World
serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 10 min
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  • This fuss-free pasta dish is perfect any day of the week – whether you need a quick meal or fancy something tasty with friends at the weekend, this easy linguine is ready in only 20 minutes.


    • 350g dried linguine
    • 350g green beans, trimmed and halved
    • For the pesto sauce:
    • 50g fresh basil leaves, roughly chopped
    • 25g rocket leaves, roughly chopped
    • 50g Parmesan cheese or Pecorino cheese, grated
    • 2-3 garlic cloves, peeled
    • 150g fat-free natural fromage frais
    • 100ml vegetable stock


    • Cook the pasta according to the packet instructions, adding the green beans to the pan for the last 3 minutes of cooking time.

    • Meanwhile, make the pesto by placing the basil and rocket leaves in a food processor with the grated cheese and the garlic. Blend until everything is finely chopped. Scrape down the sides of the bowl with a spatula and ensure there are no large chunks remaining – if there are, blend again briefly.

    • Add the fromage frais and stock to the processor and blitz again until creamy and fairly smooth.

    • Drain the pasta and beans and return to the saucepan. Stir in the pesto sauce and toss to mix well.

    • Serve immediately garnished with a little extra grated Parmesan.

    Top tip for making Slimming World’s linguine with creamy pesto sauce

    The pesto sauce is also terrific drizzled over cooked potatoes or meat, especially chicken.

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