Cook the linguine aldente in salted boiling water according to the package instructions.

Meanwhile, heat a tablespoon of olive oil in a pan and cook the baby spinach for a few minutes.

Add lightly crushed walnuts and dried tomatoes cut into small pieces.

Then add the Ligurian cheese cut in large pieces and melt it.

Add a ladle of cooking water pasta.

Drain the pasta and stir in the cheese sauce, spinach, walnuts and dried tomatoes.

Serve in deep plates and dress with some walnuts and dried tomatoes then add some grated parmesan cheese.

Add salt and pepper.