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Best Easy Linguine al Pesto Recipe

Name: Best Easy Linguine al Pesto Recipe
Total time: 30 min
Yield: 200 g
Ingredients: linguine 12 oz; fresh basil leaves 2 cups; pine nuts 1 oz; Parmesan cheese, grated 1 cup; garlic cloves 2 cloves; extra-virgin olive oil 0.5 cup; kosher salt 1 tsp; black pepper 0.25 tsp

Linguine draped in vibrant basil pesto offers a taste of the Ligurian coast. This vegetarian mediterranean dish is fresh, aromatic, and a family favorite year-round.

Cook 30 min Difficulty NORMAL 510 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

linguine 12 oz
fresh basil leaves 2 cups
pine nuts 1 oz
Parmesan cheese, grated 1 cup
garlic cloves 2 cloves
extra-virgin olive oil 0.5 cup

Seasonings/Sauce

kosher salt 1 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 72 g 56%

Protein 12 g 9%

Fat 19 g 35%

Serving size 200g

Cooking steps

1

Bring a large pot of salted water to a rolling boil, then add the linguine and cook until al dente, about 8-10 minutes.
2

While the pasta cooks, blend basil leaves, pine nuts, garlic, and half the Parmesan in a food processor; drizzle in olive oil to create a smooth pesto.
3

Season the pesto with kosher salt and black pepper, pulsing once more to combine. Taste and adjust seasoning if needed.
4

Drain the pasta, reserving 1/2 cup pasta water, and immediately return linguine to the pot over low heat.
5

Add pesto and 1/4 cup reserved pasta water to the linguine; toss quickly and gently to coat, adding more water for creaminess as desired. Finish with the remaining Parmesan before serving.

Personalized Q&A

Q. What are the essential ingredients that define the flavor of this Linguine al Pesto recipe?

Fresh basil leaves and extra-virgin olive oil are core to this dish, giving it the aromatic, verdant character typical of Ligurian pesto. Parmesan cheese and pine nuts create the creamy, nutty undertones and help bind the sauce to the linguine.

Q. What is the most important cooking detail to ensure the pasta and pesto combine perfectly?

For best results, toss the hot, drained linguine with the pesto over low heat, adding reserved pasta water gradually to achieve the desired creamy texture. This step allows the pasta to absorb the flavor and prevents the sauce from separating.

Q. How can I prevent the linguine from clumping or drying out when mixing with pesto?

To avoid dryness or clumping, always reserve pasta water before draining. The starch in this water helps emulsify the pesto and ensures the linguine remains silky and coated. Toss gently and serve immediately for optimal texture.

Q. How many calories, carbo, and protein are in each serving, and what's the nutrition breakdown?

Each 200g serving contains approximately 510 kcal, with 72g carbs (56%), 12g protein (9%), and 19g fat (35%). The carbo-to-protein ratio is roughly 6:1, so this recipe is balanced for a Mediterranean vegetarian meal.

Best Easy Linguine al Pesto Recipe

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