Compliment your Moscato with this Linguine recipe

To celebrate the National Linguine Day this September we wanted to share a favourite recipe of ours for Bacon, Broccoli and Pea Linguine, so you too can join in for some delicious food paired with a fab wine! 

This recipe serves four people and will only take approx. 20 minutes to prep and make. We love to pair our linguine with a glass ofRiversands Dr. Seidel's Red Moscato.


  • 800ml vegetable stock
  • 250g linguine pasta
  • 1 onion, sliced
  • 1/2 broccoli
  • 250g (Approx. 8 rashers) bacon, chopped
  • 150g peas
  • 1 Clove garlic, crushed
  • 40g Parmesan, shaved

Cooking Instructions:

  1. Chop and prepare all ingredients.
  2. In a large pot add all ingredients except for the Parmesan.
  3. Bring pot to the boil. Once boiling begin tossing for 7 -8 minutes, then add parmesan and continue cooking for another 1-2 minutes until the pasta and vegetables are tender.
  4. Remove from heat and let the pasta sit for a couple of minutes before serving, allowing pasta to soak the excess stock in the pot.
  5. Add a generous helping of Parmesan to top of your delicious dish.
  6. Enjoy with a glass (or two) ofDr Seidel's Red Moscato! Yum!

Why Dr Siedel’s Red Moscato?

Our very popularDr Seidels Red Moscatois a lightly sweet red made from Black Muscat grapes in an Italian style. Lovely cherry ripe and raspberry aromas. 'Moscato' is the Italian word for Muscat.

Aroma- Cherry ripe and raspberry aromas

Palate- Turkish delight

Perfect for enjoying with a light, fresh bowl of pasta as we move into Spring!

If you make this recipe, we would love to see how you go, make sure totag uson your social channels with#riversandswines