PESTO WITH LINGUINI
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 ROASTED VEGETABLES AND PESTO
Add something tasty to your family's Italian dinner! Serve pasta made with roasted veggies - ready in 45 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange onion pieces in baking dish. Bake 10 minutes. Add bell peppers and mushrooms to onions; spray with cooking spray and sprinkle with salt. Bake 15 minutes. Stir in tomatoes. Bake about 5 minutes longer or until vegetables are tender.
- Meanwhile, cook and drain linguine as directed package.
- Stir pesto into roasted vegetables. Place linguine on large serving platter. Top with vegetable mixture and cheese.
Nutrition Facts : Calories 350, Carbohydrate 55 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 0 g
TOMATO BASIL LINGUINE
Hot pasta is tossed with a fresh-tasting sauce that includes tomatoes, basil and Brie cheese in this deliciously different dish. It's very pretty, too. Even when it cools off, this pasta tastes great. -Diann Mallehan, Grand Rapids, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large serving bowl, combine the first seven ingredients. Let stand at room temperature for at least 1-1/2 hours. , Cook linguine according to package directions; drain. Toss with cheese mixture. Sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 509 calories, Fat 25g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 414mg sodium, Carbohydrate 54g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
LINGUINE PASTA WITH BASIL PESTO SAUCE
Make and share this Linguine Pasta With Basil Pesto Sauce recipe from Food.com.
Provided by gailinsik
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Set salted water to boil for pasta.
- Once water is boiling, cook linguine until al dente.
- In the meantime, purée basil, pine nuts, Parmesan, garlic, olive oil and salt and pepper in a food.
- processor or blender.
- If the pesto seems too thick, you may thin slightly using the pasta water.
- Drain linguine well and toss together with pesto.
- Mound pasta on individual plates or a.
- warm platter and garnish with the basil leaf ribbons and grated Parmesan.
LINGUINE AL PESTO (LINGUINE WITH PESTO SAUCE AND POTATO)
Steps:
- When cooking the pasta, add a potato to the salted water. This trick returns to the pasta the starch it tends to lose in draining, thus preventing the linguine from clumping. Drain the pasta cubes along with the pasta, reserving a little of the cooking water. Transfer the pasta and potato to a large bowl and dress them with the pesto and butter. If the pasta looks too dry, add a little of the reserved cooking water. Serve in individual dishes, topping each with grated Parmesan cheese and pepper.
- If using a food processor, put the garlic, pine nuts, a pinch of salt, the basil, and the oil into the bowl and process it until the ingredients form a smooth paste. Add the Parmesan and the pecorino and pulse just to combine. Taste and adjust the salt.
LYNNE'S LINGUINE CON PESTO DI PISTACCHI
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
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
OLIVE GARDEN LINGUINE A PESTO
Make and share this Olive Garden Linguine a Pesto recipe from Food.com.
Provided by byZula
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the basil, pine nuts, olive oil and garlic in a food processor until finely chopped.
- Transfer to a bowl and mix in the cheeses and black pepper.
- (This sauce does not call for salt because of the saltiness of the cheeses used.).
- In a large pot, bring 5 quarts of water to a boil. Add about 1 tablespoon of salt.
- Add the pasta and stir frequently until al dente (about one or two minutes less than the cooking time recommended on the package).
- Drain the pasta, reserving 3 ounces of the cooking water.
- Place the pasta, pesto sauce, water, and butter in a large bowl and toss until all ingredients are well mixed.
- Serve immediately.
Nutrition Facts : Calories 738.2, Fat 31.9, SaturatedFat 6.1, Cholesterol 16.5, Sodium 263.6, Carbohydrate 89.3, Fiber 4.7, Sugar 3.9, Protein 24.5
LINGUINE WITH SUN-DRIED TOMATO PESTO
Categories Pasta Tomato Kid-Friendly Parmesan Basil Almond Fall Bon Appétit Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Blend first 5 ingredients in processor until nuts are finely chopped. With machine running, gradually add oil, then 1/2 cup water, blending until almost smooth. Transfer pesto to bowl. Mix in 1/3 cup cheese. Season to taste with salt.
- Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking water. Return pasta to pot. Add pesto and toss to coat, adding enough reserved water to form thin sauce. Season with salt and pepper. Serve, passing remaining cheese.
LINGUINE WITH FRESH SALMON AND PESTO SAUCE
Provided by Pierre Franey
Categories dinner, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Remove and discard all tough stems from the basil. Put 2 cups of the basil leaves in the container of a food processor. Add the 1/2 cup of oil, pine nuts, garlic, salt and pepper. Blend well to a fine texture. Add the cheese, and blend quickly.
- Cut the salmon on the diagonal into 1-inch thick slices.
- Lightly salt the water, and cook the linguine until al dente. Drain, but reserve 1/4 cup of the cooking liquid. Return the pasta to the pot in which it was cooked. Add half of the pesto sauce, the reserved cooking liquid, salt and pepper. Blend well, and keep warm.
- Meanwhile, add the remaining 1 tablespoon of oil to a nonstick skillet large enough to hold the salmon in one layer. Add the salmon slices, and season with salt, pepper and pepper flakes. Cook, stirring about 1 minute. Add the shallots, cook and stir 1 minute more. Keep warm.
- Divide the linguine equally on each of 4 serving plates. Spoon equal portions of the salmon mixture over each, and drizzle the remaining pesto sauce over all. Garnish with the remaining 1/3 cup basil leaves. Serve immediately.
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- Cook Barilla Linguine according to package instructions to the perfect al dente. Reserve ¼ cup water; drain the rest and set pasta aside in a bowl to cool.
- Using a food processor: place in fresh basil, pine nuts, garlic cloves and parmesan. Cover and chop for a few seconds and scrape the pesto off the sides of the food processor.
- Slowly add the olive oil after each round through the food processor until fully incorporated into the pesto.
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- Fill a large pot with water and sprinkle in some salt, bring to a boil and add the linguine, cook according to package directions. Reserve ½ cup of the starchy pasta cooking water.
- In a food processor add the basil, pine nuts, lemon zest, lemon juice, garlic and salt and pepper. Start pulsing everything together and slowly add the olive oil. Once you have everything combined add it to a bowl and stir in the parmiggiano reggiano.
- Add the cooked drained pasta to the same large pot and add in the pesto and the reserved cooking water. Toss everything together until it’s all combined.
- Plate in on a large platter and sprinkle over some extra cheese and some freshly grated black pepper.
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