Cheese Linguine with Chilli

Pasta dishes allow you to use your create flair. This recipe has asparagus, mushrooms , chilli and rocket leaf combining with goats' butter and cheese and garlic and herbs to great effect. It not only tastes great but looks good too!


  • 100g Linguine, cooked to pack instructions, keep warm
  • 1 red chilli, de-seeded and finely chopped
  • 1 medium onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 4 jumbo asparagus spears, sliced into 1cm pieces
  • 5 Shitake mushrooms, sliced
  • 3 fresh sage leaves, chopped
  • 70g fresh rocket leaf
  • 20g St Helen’s Farm goats’ butter
  • 1 tablespoon olive oil
  • 50g St Helen’s Farm goats’ cheese, coarsely grated
  • 20g pine nuts, toasted


In a frying pan heat the olive oil and St Helen's Farm goats' butter, add the onions and garlic and cook for five minutes until soft but not browned. Next add the asparagus, chilli and Shitake mushrooms and continue to cook for a further five minutes, stirring as you go.

Now stir in the cooked linguine and sage leaves and make sure everything is mixed well. Finally, toss in the St Helen's Farm goats' cheese and rocket leaves, serve topped with toasted pine nuts.

Serves 2

Preparation time: 20 minutes

Cooking time: 20 minutes

Cheese Linguine with Chilli!