Procedure:

The purpose of this recipe is to combine innovative flavours and colours in the same dish.

Sauté some hand-torn basil leaves, the tomatoes cut into 4 parts and some chopped onion in Le Stagioni d’Italia olive oil to create a soffritto.

Add the Taggiasca olives for extra flavour and continue to fry for a few more minutes, then remove from the heat and leave to rest.

Add the extra virgin olive oil, walnuts, pine nuts, Parmesan cheese and nutmeg in a blender and blend at moderate speed to produce a classic pesto. Add a little parsley towards the end. Leave to rest and cover with cling film.

Cut the Greek feta into even cubes and coat them in breadcrumbs. Arrange the cubes on a baking tray and bake them in the oven at about 200 degrees for 10 minutes for an au gratin effect. Meanwhile, cook the Le Stagioni d’Italia linguine in salted water for about 9 minutes.

Sauté the linguine in the soffritto adding the cleaned shrimps, then remove the mix from the heat and combine with the pesto, mixing well.

Arrange the linguine on a deep serving dish, add the sauce, add the seasoning and place the au gratin Greek feta cubes on top.