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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- Tip: Can also be served cold as a salad.
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