{"id":46891,"date":"2026-07-31T15:16:48","date_gmt":"2026-07-31T13:16:48","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=46891"},"modified":"2026-07-31T15:16:57","modified_gmt":"2026-07-31T13:16:57","slug":"linguine-n-13-with-mussels-and-almond-pesto","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/us\/recipes-us\/linguine-n-13-with-mussels-and-almond-pesto\/","title":{"rendered":"Linguine N\u00b0 13"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"LINGUINE N\u00b0 13 con COZZE e PESTO DI MANDORLE\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/2-XczIv5jM8?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-4 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-3 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<\/h3>\n\n\n\n<p><strong>FOR 2 PEOPLE<\/strong><\/p>\n\n\n\n<p>250 g Rummo Linguine N\u00b0 13&nbsp;<\/p>\n\n\n\n<p>1 kg mussels<\/p>\n\n\n\n<p>100 g peeled almonds<\/p>\n\n\n\n<p>Mint&nbsp;<\/p>\n\n\n\n<p>Parsley<\/p>\n\n\n\n<p>Parmigiano Reggiano<\/p>\n\n\n\n<p>1 organic lemon<\/p>\n\n\n\n<p>2 garlic cloves<\/p>\n\n\n\n<p>Salt<\/p>\n\n\n\n<p>Extra virgin olive oil<\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-2 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>First, clean the mussels, cut the lemon zest and grate the Parmigiano Reggiano. In a saut\u00e9 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.<\/p>\n\n\n\n<p>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\u2019 cooking water and blend until you reach the desired texture.<\/p>\n\n\n\n<p>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 saut\u00e9 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.<\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 2 PEOPLE 250 g Rummo Linguine N\u00b0 13&nbsp; 1 kg mussels 100 g peeled almonds Mint&nbsp; 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 saut\u00e9 pan with extra virgin olive oil, [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":46871,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[941],"tags":[],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/07\/PACCHERI_SPADA.jpg",800,800,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/07\/PACCHERI_SPADA.jpg",800,800,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/07\/PACCHERI_SPADA.jpg",800,800,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/07\/PACCHERI_SPADA-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/07\/PACCHERI_SPADA.jpg",800,800,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/07\/PACCHERI_SPADA.jpg",800,800,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/07\/PACCHERI_SPADA.jpg",800,800,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/us\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Linguine N\u00b0 13&nbsp; 1 kg mussels 100 g peeled almonds Mint&nbsp; 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 saut\u00e9 pan with extra virgin olive oil,&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Linguine N\u00b0 13 | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"description\" content=\"The distinctive feature of this summer recipe for Rummo Linguine N\u00b0 13 with mussels and almond pesto is that the mussels\u2019 cooking water is also used to prepare the pesto, further enhancing the recipe\u2019s marine character. A touch of citrus zest adds aroma and freshness. A simple recipe where the freshest ingredients are essential. 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