Medium 10-20 min

Whole grain Linguine with oregano cream and agretti sauce

La Molisana whole grain Linguine, spring onion and oregano cream with nuts and agretti sauce.

Products used for this recipe


  • Linguine Integrali 6 La Molisana   320g
  • spring onion   500g
  • nuts   200g
  • milk   75 cl
  • agretti   200 g
  • chopped shallot   30 g
  • bunch chopped thyme   1 pz
  • extra virgin olive oil   50g
  • butter   50g
  • bunch of fresh oregano   1
  • red garlic clove   1 pc
  • white wine   q.b.
  • vegetables broth   q.b.
  • salt   q.b.
  • pepper   q.b.


Cut the spring onion into lozenge shapes. Fill it with oil, fresh oregano leaves, and a clove of garlic. Add wine and simmer it with the broth until a cream forms.

Nut sauce:

Mix nuts, milk, salt and pepper and warm it twice. After 30 minutes, whisk everything until a creamy sauce forms.


Wash, rinse and trim agretti accurately. Then, boil them in a large pot of salted water. Drain and toss with the shallot, thyme, and oil.

Finishing touch

Cook linguine in a large pot of salted water. Toss them with the onion cream. Lay a small amount of agretti on the top of the linguine noodle. Add some drizzles of nut sauce.

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