Linguine al Pesto
Fresh basil pesto coats tender linguine in this classic Italian pasta dish. A simple, vibrant meal ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
- 2 cups fresh basil leaves
- 3 cloves garlic cloves
- ⅓ cup pine nuts
- ½ cup Parmigiano-Reggiano cheese, grated
- ½ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pound linguine
- 2 tablespoons kosher salt
- ½ cup reserved pasta water
Instructions
- 1
Combine basil, garlic, and pine nuts in a food processor. Pulse until roughly chopped.
- 2
Add Parmigiano-Reggiano and pulse to combine.
- 3
With the processor running, slowly drizzle in olive oil until pesto reaches a chunky paste consistency.
- 4
Season with salt and black pepper. Taste and adjust seasoning as needed.
- 5
Bring a large pot of water to a boil. Add 2 tablespoons kosher salt.
- 6
Add linguine and cook according to package directions until al dente, about 9-11 minutes.
- 7
Reserve 0.5 cup pasta water, then drain linguine.
- 8
Transfer warm linguine to a large bowl. Add pesto and toss well to coat.
- 9
Add reserved pasta water a tablespoon at a time until sauce reaches desired consistency.
- 10
Serve immediately, optionally topped with extra Parmigiano-Reggiano and fresh basil.
Tools you’ll need
- food processor
- large pot
- colander
- large mixing bowl
- wooden spoon
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