• 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


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