Limone Verde

Fresh, green and effortlessly bright. Broccolini, peas and spinach are folded through silky Limone pasta with basil, Parmigiano and lemon zest for a vibrant bowl that feels light, fresh and deeply satisfying.

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Serves 4

Ingredients

• 340–400 g linguine, spaghetti or tagliolini

• 1 jar Casa Trio No. 01 Limone

• 1 bunch broccolini, trimmed and cut into bite-size pieces

• 1 cup frozen or fresh peas

• 2 packed cups baby spinach

• 1 tbsp extra virgin olive oil

• 2 tbsp unsalted butter, divided

• 4 tbsp heavy cream

• ¼ cup finely grated Parmigiano-Reggiano, plus more for serving

• ½–¾ cup reserved pasta water

• 2 tbsp fresh basil, torn or finely sliced

• 1 tbsp flat-leaf parsley, chopped

• 1 tsp fresh lemon zest

• Freshly cracked black pepper

• Sea salt, as needed

• Optional: 2 tbsp toasted pine nuts

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Method

1. Cook the pasta Bring a large pot of generously salted water to a boil. Cook the pasta until about 1 minute shy of al dente. Reserve at least 1 cup of pasta water before draining.

2. Cook the greens While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Add the broccolini and cook for 3–4 minutes until bright green and just tender. Add the peas and cook for another 1–2 minutes.

Add the spinach and toss just until wilted.

3. Build the Limone sauce

Reduce the heat to medium-low.

Add 1 tbsp butter and 4 tbsp cream to the skillet, then stir in the full jar of Casa Trio Limone.

Cook gently for 1–2 minutes, stirring until smooth.

Add about ¼ cup pasta water to loosen the sauce.

4. Finish the pasta

Add the drained pasta directly to the skillet and toss well.

Gradually add the Parmigiano and more pasta water as needed until the sauce becomes glossy and coats the pasta evenly.

Add the remaining 1 tbsp butter and toss again.

5. Finish and serve

Remove from the heat and fold in the basil, parsley and lemon zest.

Finish with cracked black pepper and additional Parmigiano.

If using, scatter over toasted pine nuts for a little richness and texture.

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Casa Trio tip

Keep the vegetables just tender rather than soft. The fresh texture helps Limone feel bright and vibrant instead of heavy.

Pair it with

Wine: Vermentino or Sauvignon Blanc

Pasta: Linguine, spaghetti or tagliolini

Vegetables: Broccolini, peas and spinach

Finish: Basil, Parmigiano and lemon zest