Linguine with dill and citrus pesto

Name: Linguine with dill and citrus pesto
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Linguine pasta 11.3 oz; Oranges 1; Lemons 1; Lime 1; Extra virgin olive oil 5 ½ tbsp; Hazelnuts ½ cup; Parmigiano Reggiano PDO cheese 1.8 oz; Dill 13 tbsp; Orange juice 1 tbsp; Lemon juice 0.7 tbsp; Lime juice 2 tsp; Capers in vinegar 1 spoonful; Fine salt to taste; Black pepper to taste; Bread crumb 1.75 oz; Hazelnuts ¼ cup; Capers in vinegar 1 spoonful; Dill 1 ¼ tsp; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4 persone
Cost: Low

PRESENTATION

Linguine with dill and citrus pesto is the winter main course that cannot be missing from your special occasions. A rich and original sauce that mixes fresh and aromatic flavors, perfect for those looking for something new without sacrificing taste. The best part? It's ready in the time it takes to cook the pasta! Zero stress in the kitchen, but a chef-like result that will make even the most demanding palates fall in love. We have reinterpreted simple yet character-rich ingredients such as capers, citrus fruits and dill in a plant-based and contemporary way. The result is a dish that is both fresh, tasty, and surprising. We hope you will enjoy the linguine with dill and citrus pesto as much as we did!

If you love citrusy notes, also try our orange risotto!

INGREDIENTS

Linguine pasta 11.3 oz (320 g)

Oranges 1

Lemons 1

Lime 1

for the dill pesto: Extra virgin olive oil 5 ½ tbsp (80 g); Hazelnuts ½ cup (60 g); Parmigiano Reggiano PDO cheese 1.8 oz (50 g); Dill 13 tbsp (40 g); Orange juice 1 tbsp (15 g); Lemon juice 0.7 tbsp (10 g); Lime juice 2 tsp (10 g); Capers in vinegar 1 spoonful; Fine salt to taste; Black pepper to taste

for the breadcrumb topping: Bread 1.75 oz (50 g) - crumb; Hazelnuts ¼ cup (40 g); Capers in vinegar 1 spoonful; Dill 1 ¼ tsp (5 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Linguine with dill and citrus pesto

To prepare the linguine with dill and citrus pesto, start with the dill pesto: wash the dill and place it in the mixer bowl 1, then add the hazelnuts 2 and the capers 3.

Pour in the lime juice 4, orange, and lemon juice 5, then add the grated cheese 6.

Salt 7, pepper, and add part of the oil 8. Blend and pour more oil 9 as needed to achieve a smooth and creamy pesto 9. Set it aside.

Prepare the breadcrumbs: cut the crumb into cubes and place it in the mixer with the other ingredients: hazelnuts 10, dill 11, capers 12, salt, and pepper.

Pour in the oil 13 and blend until you get coarse crumbs 14, then transfer them to a hot pan and toast them until they are golden and fragrant 15.

Set aside the breadcrumbs 16 and cook the linguine al dente 17. Meanwhile, peel the orange 18, lime, and lemon.

Extract the segments that will be used to garnish the dishes 19. When the pasta is al dente, drain it directly into a pan where you have placed the pesto 20. Adjust the consistency with cooking water and mix well 21.

Plate by garnishing the pasta with plenty of breadcrumbs 22, citrus segments, a generous grating of lime zest 23, and sprigs of dill. The linguine with dill and citrus pesto is ready to serve 34!

Storage

We recommend consuming the linguine with dill and citrus pesto immediately.

You can prepare the dill pesto in advance and store it in the refrigerator.

Tip

To peel citrus fruits, means to remove the segments along with the slight white membrane enclosing them, as well as the outer rind, obtaining only the pulp. To do this, use a sharp knife, also known as a paring knife: carefully peel the citrus fruit, making sure to remove all the peel, including the white part underneath, then use the knife to extract the segments by cutting along the membranes.

For the translation of some texts, artificial intelligence tools may have been used.