Liguine
Ingredients
Linguine in Pesto Sauce
- Splash of olive oil
- 250g spinach
- 60g fresh basil
- 2 garlic cloves
- 160g cows feta cheese
- 1 red or yellow onion cut in wedges
- 150ml blue milk
- Salt and pepper
- Fresh Linguine pasta
Method
- Heat a splash of olive oil in a pan over medium heat.
- Add the onion wedges and garlic, sauté until caramelized, then add the spinach and cook until wilted.
- Transfer the mixture to a blender.
- Add feta cheese, blue milk, and fresh basil and blend until smooth and creamy.
- Cook the fresh linguine pasta according to the package instructions.
- Drain the pasta, then toss the pasta with the pesto sauce, adding a little reserved pasta water if needed to loosen the sauce.
- Grate some pecorino cheese before serving, then dig in!
