• Redeem your gift adoption
    Redeem your gift adoption

    • Adopt an olive tree & support sustainable farming. Authentic Extra virgin olive oil straight from the grove

    Simple Lemony Linguine

    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. 

    Recipe

    • Serves 4 hungry people

    Ingredients

    • 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
    • Sea salt and freshly ground black pepper
    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 Sea salt and freshly ground black pepper

    Method

    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.

    2. Mix the lemon juice and zest with the Nudo Extra Virgin Olive Oil, then stir in the parmesan so that it becomes creamy.

    3. Season and add more lemon to taste. Add the lemon pasta sauce to the linguine shaking the pan to coat each strand.

    4. Garnish with some herbs to suit yourself.

    image14

     

    Filter by section

    Filter by category

    Filter by ingredient

    Filter by year

    By closing this message, you consent to our cookies on this device in accordance with our cookie policy unless you have disabled them.