This is your ultimate go-to summer pasta, a vibrant and refreshing dish bursting with fresh vegetables, fragrant herbs, and a delightful crunch from roasted pistachios. It's quick, easy, and perfect for a light summer meal.
2 Portions · 1,070 g
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Dice the tomato and cucumber into cubes.
Wash the rucola and basil thoroughly and set it aside.
Finely chop or mince the 3 garlic cloves. Slice the red onion thinly.
Cut the Parmesan into small cubes. Roughly chop the fresh basil.
Bring a large pot of water to a boil. Add 1 tablespoon of sea salt.
Cook the linguine according to the package instructions until al dente.
While the pasta is cooking, combine the diced tomato, cucumber, sliced red onion, minced garlic, and cubed Parmesan in a large mixing bowl.
Add the fresh rucola and chopped basil to the bowl. Drizzle generously with olive oil, then season with a pinch of salt and black pepper.
Stir in the roasted pistachios and nutritional yeast.
Once the linguine is cooked, drain it well and immediately add it to the bowl with the other ingredients. The warmth of the pasta will help meld the flavors.
Mix everything together thoroughly until all ingredients are well combined and coated with the dressing.
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