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Linguine with Pesto alla Genovese and Courgettes

Cooking and preparation time approx:  30 minutes – Serves 4


  • 300g linguine – Fungo Tartufo*
  • 250g courgettes cut into thin strips
  • 4 tablespoons olive oil – Zakynthian*
  • 1 Jar of pesto alla genovese – La Favorita*
  • 80g parmesan cheese*
  • 200g cherry tomatoes
  • 1 lemon, zest and juice
  • Chopped parsley to garnish


Heat the olive oil and gently fry the courgettes on both sides until golden brown.  Remove from the pan and place to one side.

In a large pan of salted boiling water add the linguine and boil for approximately 7-8 minutes until cooked.  Remove one ladle full of the water and place in a separate small bowl.  

Drain the linguine and return to the pan.  Add the jar of Pesto Alla Genovese, the courgettes and cherry tomatoes and toss well.  If the sauce seems a little thick you can add some or all of the water reserved from the linguini.  To Serve, sprinkle with parmesan cheese, lemon and parsley.

Serving suggestions:

Also delicious with roasted pine nuts!

Source material HERE 


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