Linguine with Pesto
A quick and vibrant linguine tossed in fresh basil pesto with cherry tomatoes and mushrooms. Ready in about 20 minutes, this is the perfect weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 18g
Ingredients
- 8 oz linguine
- ½ cup pesto
- 1 cup cherry tomatoes
- 1 cup mushrooms
- 2 tbsp olive oil
- ¼ cup basil leaves
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 8 oz linguine and cook until al dente, about 9-11 minutes. Reserve 1/2 cup pasta water, then drain.
- 2
While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the 1 cup sliced mushrooms and cook until golden and tender, about 5-7 minutes.
- 3
Add the 1 cup halved cherry tomatoes to the skillet and cook until they start to soften, about 2-3 minutes.
- 4
Add the cooked linguine, 1/2 cup pesto, and a splash of reserved pasta water to the skillet. Toss everything together until the pasta is well coated and the sauce is creamy, about 1-2 minutes.
- 5
Serve immediately, garnished with the 1/4 cup fresh basil leaves and a sprinkle of black pepper if desired.
Tools you’ll need
- Large pot
- Skillet
- Colander
- Measuring cups
- Knife and cutting board
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