Linguine with Lemon, Pine Nuts, Pecorino and Rocket

A delicious and fragrant taste of Italy


  • 500 g linguine
  • 125 g pecorino cheese (grated)
  • 50 g feta cheese
  • 2 lemons (both juiced and zest of one)
  • 50 g roasted pine nuts
  • small bunch fresh basil
  • handful wild rocket
  • 6-8 tblsp good extra virgin olive oil
  • sea salt and freshly ground black pepper


  1. Cook the linguine in salted boiling water.
  2. Crush the pine nuts in a pestle and mortar add the pecorino and the lemon juice, it should have a paste like constancy.
  3. Gradually pour in the olive oil and season.
  4. Mix the lemon dressing straight away with the freshly cooked hot pasta.
  5. Adjust the seasoning and finish with the chopped basil and rocket, topped with some crumbled feta cheese


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