Linguine With Classic Ligurian Pesto Recipes

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PESTO WITH LINGUINI



Pesto with Linguini image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 cups fresh basil leaves
1/2 cup grated Parmesan or Romano
1/2 cup grated Pecorino
1/2 cup pine nuts, toasted
4 garlic cloves, chopped
1/4 teaspoon salt
1/2 cup olive oil
1 pound linguini pasta

Steps:

  • Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.
  • Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.

LINGUINE WITH PESTO



Linguine with Pesto image

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.

Provided by Tony Mantuano

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

3 tbsps Italian pine nuts
2 cups basil, loosely packed
1 garlic clove, cut lengthwise
1/4 cup olive oil
salt
3/4 cup Parmigiano Reggiano, divided, plus more for garnish
1 russet potato, peeled and diced
1 pound linguine, bronze cut, Afeltra brand preferred
1/2 pound green beans

Steps:

  • 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.

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