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Linguine with Basil and Pine Kernels

Difficulty: Easy

Cooking time: 20

Serves: 4-5


The simplest of pasta recipes with a powerful basil punch, delicious alongside grilled meat of fish


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Step 1 - Roast Pine Kernels

Dry roast a few pine kernels over a low heat in a frying pan.

Step 2 - Boil the water

Heat plenty of water in a saucepan (1l for each 100g of pasta if possible).

Step 3 - Add salt to the water

When the water reaches boiling temperature add a generous helping of salt, (around 1 teaspoon for every 1 litre of water).

Step 4 - Add the pasta

Add your pasta to the water. Make sure the water is boiling and brought back to the boil quickly once the pasta has been added.

Step 5 - Don't overcook it!

Do not over cook your pasta, many Italians choose to drain their pasta 30 seconds before the recommended cooking time to maintain a firm “al dente’ texture.

Step 6 - Drain the pasta

Once your pasta is cooked, allow time for it to drain properly, and then combine with SEGGIANO extra virgin olive oil.

Step 7 - Prepare some basil

Choose some choice fresh basil leaves and tear apart with your fingers.

Step 8 - Finishing touches

Add the leaves to the pasta alongside the pine kernels and a generous helping of freshly grated parmesan.

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