Have you ever found yourself unable to grocery shop for days and almost out of pantry staples to cook with? It happens to me often, especially during flu seasons, when fever keeps you from your activities for a while and you’re forced to economize with the few food supplies at your disposal to get by! These linguine were born out of this need, and it’s really true that “necessity is the mother of invention“! Few and simple ingredients, the ones we all have at home, for a vegetarian main course easy and delicious, made with a smart recycling sauce based on parsley and lime that’s finger-licking good! As a good Sicilian, I have enriched the dish further with some breadcrumbs toasted in a pan with a little oil, a delight! So, if you also have a nice bunch of parsley about to wilt in the fridge and you don’t know how to dispose of it, try this practical and at the same time appetizing idea with just two steps at the stove and in a handful of minutes! It will be the perfect solution when you have unexpected guests or want to prepare a quick dish without much time and even less money! In short, a no-waste dish in pure economy style but with excellent final yield!
If you love main courses and pasta in particular, also try these other proposals to savor:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps to support me and my work, and it won’t cost you anything extra!
- 12.3 oz linguine
- 1 bunch parsley
- 1 lime (or untreated lemon)
- 4 tablespoons breadcrumbs
- 1 clove garlic
- 1.7 oz extra virgin olive oil
- to taste salt
- to taste chili powder
Tools
- 1 Blender
- 1 Zester
- 1 Spatula
- 1 Frying pan
- 1 Pot
- 1 Colander
- 1 Ladle
Steps
Thoroughly wash the parsley under running water, pat it dry with some paper towels, and clean it by removing the stems.
Transfer the parsley into a blender along with the clove of garlic.
Wash a lime and grate its zest.
Then cut the lime and squeeze out half of the juice.
Finally, add a pinch of salt, the chili, and pour in the oil gradually.
Blend until you obtain a creamy and homogeneous mixture.
In a separate non-stick pan, toast the breadcrumbs with 1 tablespoon of oil.
Stir well with a wooden spoon for a few minutes to prevent it from burning too much and turn off the heat.
Cook the linguine in plenty of salted water according to the cooking times indicated on the package, drain them, and season with the parsley pesto prepared, adjusting the consistency with a little cooking water. Transfer to plates and sprinkle with breadcrumbs. Serve immediately.
And voilà… the linguine with parsley and lime are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Tips, notes, variations, and suggestions
🟣 This dish, in its simplicity, is already very flavorful, but for an even tastier version, you can add two anchovy fillets in oil or sprinkle with some mullet roe flakes or garnish with a handful of toasted pine nuts; for an extra citrusy touch, you can serve the linguine with a final lime zest on top, offering a pleasant freshness to the palate.
