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Lemony Pesto Linguine with Mushrooms and Sausage

Lemony Pesto Linguine with Mushrooms and Sausage

Here is a refreshing light dish that is made in minutes and if you prefer a vegetarian option just leave the sausage out.


  • 1 small sized onion and 1 clove of garlic diced finely
  • 1 sausage of your choice, cut into thin slices
  • 6 black olives, cut into half
  • Some butter and olive oil
  • Mushrooms of your choice (best to have a variety of them)
  • Goccia Umbra Pesto Alla Genovese  spice mix, 1/2 tablespoon
  • Zest and juice from 1/2 a lemon
  • Salt & pepper
  • Dried or fresh parsley
  • 160gram of linguine (good for 2 portions) 


  • Firstly ,dice up the mushrooms and fry them off in a pan with some butter, salt and pepper. Once cooked nicely, set aside with any juices from the pan.
  • Now toss the dried linguine into salted boiling water and it should take 8-10 minutes to cook till al-dente.
  • In a pan, fry the onion and garlic for a minute then add the chopped sausage. Allow to cook for a further 2 minutes .
  • Now add the Pesto spice mix, stir well for 1/2 a minute then add the lemon juice and zest.
  • At this point, add the mushrooms and also the olives. 
  • Add a knob of butter and some olive to make the sauce nice and silky.
  • Season to taste with salt and pepper.
  • By now the pasta should be ready ,so drain it and add to the pan and give it a good stir. If the sauce looks dry, just add some pasta water.
  • Garnish with fresh or dried parsley and serve up.

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