Linguine Con Pesto

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Sauce
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 bunch basil (large bunch)
  • 50 g parmesan or pecorino, rated
  • 2 tablespoon pine nuts
  • 400 g ribbon noodles (linuine)
  • 3 clove (s) garlic
  • 125 ml olive oil
  • salt
Linguine Con Pesto
Linguine Con Pesto

Instructions

  1. Just pull off the clean leaves from 1 large bunch of basil, do not wash. Lightly toast 2 tablespoons of pine nuts in a pan. Roughly chop 3 cloves of garlic. Grind these three ingredients in a mortar with a pinch of salt to a paste or puree them finely in a blender. Pour into a bowl, stir in alternately tablespoons of olive oil and freshly grated cheese until a creamy cream is formed.
  2. Bring 2 - 3 liters of salted water to the boil in a large saucepan and cook the linguine al dente in it. Stir 3 - 4 tablespoons of hot pasta water into the pesto.
  3. Drain the linguine and mix with ¾ the sauce in a preheated bowl. Finally pour the rest of the pesto over the top and serve immediately.
  4. Tip: Can also be served cold as a salad.

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