INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Linguine N° 13
1 kg mussels
100 g peeled almonds
Mint
Parsley
Parmigiano Reggiano
1 organic lemon
2 garlic cloves
Salt
Extra virgin olive oil
DIRECTIONS
First, clean the mussels, cut the lemon zest and grate the Parmigiano Reggiano. In a sauté pan with extra virgin olive oil, add the garlic, lemon zest, parsley and mussels. Season with a little pepper, then add a ladle of hot water and cover with a lid, cooking until the mussels open. At this point, remove all the shells and keep the mussels warm by placing them in their cooking liquid after filtering it through a strainer lined with a cloth to remove any impurities.
In a saucepan, lightly toast the almonds over low heat. Place them in a container suitable for an immersion blender, add the Parmigiano Reggiano, some lemon zest, the mint, a little of the mussels’ cooking water and blend until you reach the desired texture.
Cook the linguine in a pot of boiling salted water. A couple of minutes before the end of the cooking time, transfer the pesto to a sauté pan, add the linguine and mix to combine the flavors, then add the mussels. Mix with the heat off, serve on plates and garnish with freshly grated lemon zest and a few mint leaves.