Classic Pesto with Linguine
by the Editors of Easy Home Cooking Magazine
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Classic Pesto with Linguine
Classic Pesto with Linguine
Yield: Makes 4 servings (about 3/4 cup pesto sauce)
Ingredients:
12
ounces uncooked linguine
2
tablespoons butter
1/4
cup plus 1 tablespoon olive oil, divided
2
tablespoons pine nuts
1
cup tightly packed fresh basil leaves
2
cloves garlic
1/4
teaspoon salt
1/4
cup grated Parmesan cheese
1-1/2
tablespoons grated Romano cheese
Additional fresh basil leaves (optional)
Preparation:
1.
Cook linguine according to package directions; drain. Toss with butter in large serving bowl; set aside and keep warm.
2.
Meanhile, heat 1 tablespoon oil in small saucepan or skillet over medium-low heat. Add pine nuts; cook and stir 30 to 45 seconds until light brown, shaking pan constantly. Remove with slotted spoon; drain on paper towels.
3.
Place toasted pine nuts, basil leaves, garlic and salt in food processor or blender. With processor running, add remaining 1/4 cup oil in slow steady stream until evenly blended and pine nuts are finely chopped.
4.
Transfer basil mixture to small bowl. Stir in Parmesan and Romano cheeses.*
*Pesto sauce can be stored at this point in airtight container; pour thin layer of olive oil over pesto and cover. Refrigerate up to 1 week. Bring to room temperature. Proceed as directed in step 5.
5.
Combine hot, buttered linguine and pesto sauce in large serving bowl; toss until well coated. Garnish, if desired. Serve immediately.
This recipe appears in: Italian