Recipe courtesy of Tony Mantuano
Recipe courtesy of Tony Mantuano
Watch how to make this recipe.
Linguine with Pesto
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 305
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 8 mg
- Sodium
- 271 mg
This is linguine with pesto in true, Ligurian style with green beans and potatoes. It smells incredible, and I think you will love it when you make this. It will perfume your whole house with the aroma of the Italian Riviera.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 305
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 8 mg
- Sodium
- 271 mg
Ingredients
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Directions
- Make the pesto: Heat a skillet and lightly toast the pine nuts until fragrant. Set aside. Blanch the basil (to prevent oxidizing) by bringing a pot of water to a boil and preparing an ice bath. Place the basil in the boiling water for 15 seconds; then immediately remove with a slotted spoon to an ice bath to stop the cooking. When the basil is cool, remove, squeeze out the water, and set aside. In a blender, add the basil, pine nuts, garlic, oil, a pinch of salt, and ¼ cup Parmesan. Mix until combined but still slightly chunky. Remove to a bowl and stir in 1/4 cup Parmesan.
- Cook the pasta: Bring a large pot of water with three pinches of salt to a boil. Add the potatoes, cover, and bring back to a boil, 2-3 minutes. Add the linguine to the boiling water and after several minutes, add the green beans. Continue cooking until the pasta’s al dente, about 3 minutes less than what the box advises. Reserve 1 cup of pasta water, drain, and return the pasta, potatoes, and green beans to the pot.
- Assemble the dish: Toss the pasta water back into the pasta mixture; then stir in the pesto. Add the remaining 1/4 cup Parmesan and toss, using the heat from the pasta to create a rich and aromatic sauce. Place in a serving bowl, top with more Parmesan, and serve.
