Lynnes Linguine Con Pesto Di Pistacchi Recipes

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

Ingredients

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.

LINGUINE PESTO WITH ITALIAN CHICKEN STRIPS

Linguine Pesto with Italian Chicken Strips image

"This dish came together by chance one night when I was scrambling to get a meal together. It's one of the best pasta entrees I make and is incredibly fast and tasty!" Beckie Perez - Port Washington, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

8 ounces uncooked linguine
1 package (6 ounces) ready-to-use grilled Italian chicken strips
1 cup shredded sharp cheddar cheese
3/4 cup frozen corn, thawed
1 jar (3-1/2 ounces) prepared pesto
1/4 cup seasoned bread crumbs
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Steps:

Cook linguine according to package directions; drain. Add the chicken, cheese, corn, pesto, bread crumbs, red pepper flakes and pepper. Toss to coat.

Nutrition Facts : Calories 539 calories, Fat 23g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 485mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 4g fiber), Protein 29g protein.

LYNNE'S LINGUINE CON PESTO DI PISTACCHI

Lynne's Linguine con Pesto di Pistacchi image

As comforting to make as it is to eat, this pesto pasta is one that The Splendid Table host and cookbook author Lynne Rossetto Kasper turned to often after her husband's death.

Provided by Raghavan Iyer

Categories Pesto Pasta

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup shelled pistachio nuts
½ cup pine nuts
3 large unpeeled cloves garlic
1 cup firmly packed fresh basil leaves
½ cup extra-virgin olive oil
1 teaspoon coarse sea salt
½ teaspoon coarsely cracked black pepper
½ teaspoon crushed red pepper
1 pound dried linguine
1 pound cherry tomatoes, halved
½ cup shredded Parmigiano-Reggiano cheese

Steps:

Heat a large heavy-bottomed skillet over medium heat. Pile in pistachios and pine nuts. Cook, stirring frequently, until light brown and incredibly nutty-smelling, 3 to 5 minutes. Transfer to a food processor.
Add garlic to the skillet and cook, turning occasionally, until softened and browned in patches, about 5 minutes. Remove to a plate to cool.
Peel cooled garlic and add to the food processor, along with basil, and process. With the blade still running, drizzle oil in through the chute. Once incorporated, transfer to a large bowl. Stir in salt, black pepper, and red pepper.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve about 3/4 cup pasta water. Drain remaining water from pasta and give the colander a good shake or two.
Add pasta and tomatoes to pesto. Give it all a good mix and drizzle in enough of the reserved pasta water to get the nutty pesto to coat the pasta. Sprinkle with Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 669.8 calories, Carbohydrate 67 g, Cholesterol 5.9 mg, Fat 37.8 g, Fiber 6.3 g, Protein 20.7 g, SaturatedFat 6.2 g, Sodium 409.1 mg

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