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Linguine with Spinach, Herbs and Walnuts

Linguine with Spinach, Herbs and Walnuts


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 Kernelz 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.


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