Serves 4

¼ cup Pons green extra virgin olive oil (EVO)
2 cloves garlic
½ ciabatta loaf, processed into coarse crumbs
500g Rustichella linguine
200g fresh spinach leaves, stems removed, shredded
1 bunch parsley, coarsely chopped
A few sprigs of fresh thyme
3 sage leaves, sliced
200g toasted Trickett's walnuts
½ lemon juice and zest
Salt and freshly ground black pepper
Parmigiano Reggiano, grated, to serve

Gently heat evo in a small pan with garlic and cook for about 3 minutes. Remove garlic and cook ciabatta crumbs until golden and crunchy.

Cook the linguine in a pot with plenty of salted, boiling water for 10-11 minutes or until ‘al dente’. Drain, reserving ¼ cup of cooking liquid. Return drained pasta to the hot pan and toss through all remaining ingredients except Parmigiano Reggiano and enough reserved water to loosen and mix. Serve with grated Parmigiano Reggiano.

Note: You can use any fresh herbs for this recipe.



Sold Out