Linguine al Pesto
Linguine with Fresh Basil PestoTransport your taste buds to the heart of Italy with our Linguine with Fresh Basil Pesto. This simple yet flavorful dish captures the essence of Pontedassio's Sagra del Basilico (Basil Festival), offering a celebration of vibrant basil, garlic, and Parmesan. Enjoy the taste of authentic Italian cuisine in the comfort of your home.
Ingredients
- 1 lb. linguine uncooked
- 3 large garlic cloves
- ½ cup olive oil
- 1½ cups loosely packed fresh basil leaves whole
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Cook linguine al dente, following the directions on the package.
- Before draining, carefully scoop out ⅓ cup of pasta cooking water with a measuring cup and set it aside.
- Drain the pasta.
- While the pasta is cooking, coarsely chop the garlic.
- In a food processor or blender, combine olive oil, garlic, and basil.
- Process until you have a moist, well-mixed paste.
- Transfer the paste to a small bowl and stir in Parmesan cheese, salt, pepper, and the reserved pasta cooking water.
- This is your pesto.
- In a large serving bowl, combine the pesto and linguine, toss well, and serve.
Notes / Tips / Wine Advice:
Pesto can be stored in an airtight container in the refrigerator for a day or two. To prevent oxidation, cover the pesto with a thin layer of olive oil before refrigerating.
Wine Advice:
Pair this Linguine with Fresh Basil Pesto with a light and zesty Sauvignon Blanc. The wine’s crisp acidity and citrusy notes will complement the herbal freshness of the basil, creating a delightful harmony on your palate. Buon Appetito!