Summer Pea Linguini with Goats’ Cheese and Polenta Fritters

summer pea linguini
  • 4 servings
  • 35 Minutes to prepare
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  • 300g goats' cheese cut into small cubes
  • 80g baby spinach leaves
  • 2tbsp grated Parmesan
  • Handful freshly podded peas and broad beans
  • Handful fresh pea shoots
  • 300g linguini
  • 400g tin chickpeas, drained
  • 20g pine nuts, lightly toasted under the gril
  • 2tbsp self raising flour
  • 100g instant polenta
  • 2tbsp vegetable oil
  • 1tbsp butter
  • 120g baby spinach
  • 300ml double cream
  • Pinch salt and pepper


1. Place the instant polenta into a shallow tray. In a food processor, lightly pulse the chickpeas, pine nuts, spinach, Parmesan, self–raising flour and half of the goats’ cheese with a little salt and pepper. Roll the mixture into small sprout size balls with your hands and roll in the tray of polenta to lightly coat. Place the balls onto a tray in the fridge for 20 minutes to set. Simmer the linguini until just cooked and drain.

2. To make the pasta sauce, bring the cream to a simmer and blend in a food processor with the spinach and a little salt and pepper. Return to the pan and add the peas, broad beans and cooked pasta, mix well.

3. Gently sauté the chickpea balls in vegetable oil and a little butter until evenly coloured. Serve with the linguini and garnish with fresh pea shoots and the remaining goats’ cheese.