Simple Lemony Linguine

Simple Lemony Linguine

Prep Time 5 Minutes
Serves 4
Cook Time 5 Minutes
Difficulty Easy

I first had this dish that we call ‘Lemony Linguine’ in a little bar in Cannaregio, Venice. They were more than happy to share the recipe and it is a firm favourite ‘on the go’ pasta here at the Olive Farm as it can be knocked up in moments and is so satisfying.


  • Dried linguine, 500g/17.5 oz
  • Lemons, 3 (zest and juice)
  • Nudo Extra Virgin Olive Oil, 6 tablespoons
  • Parmesan cheese, 100g/3.5 oz grated
  • Handful of toasted almonds - crushed or grated as you prefer
  • Sea salt and freshly ground black pepper


Step 1
Cook the linguine according to the instructions on the packet - in a generous amount of boiling, salted water. Drain and return to the saucepan.
Step 2
Mix the lemon juice and zest with the Nudo Extra Virgin Olive Oil, then stir in the Parmesan so that it becomes creamy. Stir through the toasted almonds.
Step 3
Season and add more lemon to taste. Add the lemon pasta sauce to the linguine shaking the pan to coat each strand.
Step 4
Garnish with some herbs to suit yourself.