Pesto Linguine

Pesto Linguine

Serves 10

Since the bright green color of the freshly made basil pesto in this dish will darken over time, make sure to serve the pasta immediately after tossing.

  • 3 cloves garlic, cut into pieces
  • 2 cups fresh basil leaves, packed
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup pine nuts, very lightly toasted
  • 1/2 cup freshly grated Romano or Pecorino cheese
  • 2 tablespoons sweet butter, softened at room temperature
  • 1 pound dried linguine or spaghetti
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Combine garlic, basil, the 1/2 teaspoon salt, pepper, oil, and pine nuts in a food processor and blend to a smooth purée, stopping machine once or twice to scrape sides of container with a spatula to even out the puréeing. Add grated cheese and butter, and process for about 15 seconds. Scrape sides again and process for another few seconds. Do not over-grind or pesto will have very little texture.

Bring 5 quarts of salted water to a boil, add pasta and cook until al dente. Drain, saving some water. Stir 1 tablespoon of the hot, reserved pasta water into the pesto. Mix the pesto and pasta and serve immediately.

Nutritional Info: 
Per Serving:360 calories (190 from fat), 21g total fat, 4.5g saturated fat, 10mg cholesterol, 200mg sodium, 35g carbohydrate (2g dietary fiber, 1g sugar), 9g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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