Linguine alla Parmigiana



This simple pasta dish is light and refreshing, a perfect recipe for summer evenings.

Cook the linguine until al dente, gently fry spring onions in butter, then add white wine and peas. Stir the spring onion and pea mixture into the cooked linguine along with Parma Ham strips and Parmigiano Reggiano. Serve with basil leaves and freshly grated Parmigiano Reggiano, buon appetitio! 

Parmigiano Reggiano in Numbers

 12 months is the minimum ageing process
16 litres of milk makes 1 kg of cheese
20-24 months is the average ageing of the wheels
39 kg is the weight of a whee
600 litres of milk to make one wheel
Parmigiano Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.  Totally natural - it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste.  The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 16 litres of milk to produce one kilogram of cheese!  The minimum maturation time for Parmigiano Reggiano is 12 months, but only when it reaches approximately 24 months of age, is it at its best.  As well as having fantastic nutritional qualities, it’s easy to digest and is high in calcium.

Parmigiano Reggiano is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information on Parmigiano Reggiano, please visit www.parmigianoreggiano.com 

If you would like to receive more recipes for Parmigiano Reggiano please contact; The Dialogue Agency, 3rd Floor, Finland House, 56 Haymarket, London, SW1Y 4RN Tel: +44 (0)20 7389 9404 (24 hours) Email :j.robinson@dialogueagency.com


Linguine alla Parmigiana

Serves 4

100g (4oz) Parmigiano Reggiano, plus extra, to serve
400g (14oz) dried linguine or spaghetti
25g (1oz) butter
1 bunch spring onions, finely chopped
4 tbsp dry white wine
150g (5oz) frozen petit pois or garden peas, thawed
100g (4oz) Parma ham, torn into strips
Salt and freshly ground black pepper
Basil leaves, to garnish

· Grate the Parmigiano Reggiano finely and set to one side

· Cook the pasta in lightly salted boiling water for 6 to 8 minutes until just tender, or follow the pack instructions

· Meanwhile, melt the butter and gently fry the spring onions for about 2 minutes until softened. Add the wine and let it bubble up for a few moments, then stir in the peas and heat gently for 1 or 2 minutes

· Reserving 3 tbsp of the cooking liquid, drain the cooked pasta. Return it to the saucepan with the liquid. Stir in the spring onion and pea mixture, Parma Ham and Parmigiano Reggiano.

· Re-heat gently for a few moments, season, then serve at once with freshly grated Parmigiano Reggiano and basil leaves

The Consorzio del Formaggio Parmigiano Reggiano
Photography: Steve Lee

Recipe and Food Styling: Sue Ashworth, Dialogue Agency 

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