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Municipio di Pordenone
Linguine al limone e olive con Pecorino
Linguine with lemon, olives and Pecorino
Serves 6
1 pound linguine
30 Kalamata olives, pitted
¼ red onion
2 large lemons
¾ cup shaved Pecorino cheese
freshly grated pepper
pinch of chili pepper
1/3 cup fresh basil leaves
6 tablespoons extra virgin olive oil
Cook linguine in salted boiling water.
In a large serving dish add the roughly chopped olives, thinly sliced onion, zest and juice of the lemons, pepper, chili pepper, the basil leaves, torn into pieces and olive oil. Stir well.
When ready, drain and toss the linguine into the sauce, stir well, add the Pecorino, toss and serve.
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