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Chef Megan Mitchell

Online Cookbook

Preserved Lemon, Olive and Arugula Pasta

  • Serves: 4
  • Complexity: very easy
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Preserved Lemon, Olive and Arugula Pasta


  • 1 pound linguini
  • Salt and pepper, to taste
  • 3 tbsp. Mina extra virgin olive oil
  • 5 ounces arugula
  • 1 large or 2 small Mina preserved lemons, seeds removes and chopped into 1/4-inch pieces
  • 1 cup Mina purple Beldi olives, pits removed and torn into bite sized pieces
  • 3/4 cup freshly grated parmesan cheese
  • 1/2 cup toasted pine nuts
  • 1 tsp. chili flakes


  1. Bring a large stock pot of water up to a boil. Liberally season with salt then add the pasta. Cook per package directions until al dente. Drain.

  2. Add the cooked pasta to a large bowl and drizzle in the oil followed by the arugula. Toss to wilt.

  3. Next add in the chopped preserved lemon/s, olives, parmesan cheese, pine nuts, chili flakes and a large pinch of salt and pepper. Toss together and taste for seasoning.

  4. To serve, spoon into a shallow bowl and sprinkle with more parmesan cheese and freshly cracked black pepper.

    Recipe by Megan Mitchell

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