Linguine with Rosemary Pesto – Ilaria Moretti

Preparation

 Rosemary and lemon are rich in antioxidant and anti-inflammatory properties, and together they create a wonderfully aromatic pasta sauce.

The preparation is very quick: while waiting for the pasta water to boil, blend the rosemary with olive pâté, extra virgin olive oil (EVO), salt, and pepper in a food processor.

Once smooth, add the plant-based yogurt and mix well to combine all the ingredients.

Cook La Veronese® Whole Teff Linguine and, once drained, toss them with the rosemary and olive pesto.

Plate the pasta, finish with some grated lemon zest, and drizzle with a little more EVO oil.

A quick recipe that is not only satisfying but also supports your well-being with taste and simplicity.