LINGUINE WITH PESTO
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
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 WITH SPINACH-BASIL PESTO
Steps:
- Bring a large pot of generously salted water to a rapid boil.
- Divide the Fresh Pasta dough in half, working with one half at a time and keeping the other piece wrapped. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface). Lightly flour your work surface and roll out the dough until it is thin enough to pass through the pasta roller. Set your pasta roller to the widest setting. Turn on the pasta roller and pass the dough through once. Fold the rolled-out piece of dough over itself, and then pass through the roller again. If the edges begin to fray or the dough gets sticky or damp, lightly dust both sides with flour. Repeat six or seven more times, until the dough is smooth.
- Adjust the roller to the second widest setting, dust both sides of the dough with flour, and pass it through twice (without folding). Repeat, adjusting to a thinner setting each time and passing through twice, until the dough is thin but not so much that it is translucent.
- Dust a work surface with some semolina flour to keep the dough from sticking. Trim the dough into 10- to 12-inch long sheets, stacking them with semolina between each sheet. Fold the stack of dough sheet in half, and then in half again. Use a sharp knife to slice the dough along the short side of the stack into 1/4-inch thick slices. Unroll the noodles and toss with semolina flour to prevent sticking. Repeat the rolling and cutting process with the remaining dough.
- Drop the pasta into the boiling water and stir immediately. Leave the pasta to cook, stirring occasionally, for 2 minutes. Add the green beans cook 1 1/2 minutes more. Lift the pasta and green beans from the water with tongs or a spider and place in a heatproof bowl along with about 1/4 cup pasta water. Pour about 3/4 cup pesto over the pasta and beans and toss well, adding more pesto if necessary. Top with more grated cheese.
- Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
- Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
- Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
- Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.
- Combine the basil, spinach, garlic and a pinch of salt in a food processor or blender and pulse until finely chopped. With the machine running, stream in the oil through the opening. Add the cheese and process until almost smooth. (Add more oil if needed to create a smooth, spoonable consistency.) Taste and season with salt and pepper; transfer to a bowl.
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.
ONE-POT LINGUINE WITH PESTO
This dish couldn't be simpler. There's no waiting for water to boil: All of the ingredients get thrown into one pot, and as the pasta simmers the sauce reduces to coat it perfectly in the end.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the linguine, olive oil, 1 teaspoon salt and 4 1/2 cups water in a 4-quart saucepan and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, until al dente, about 10 minutes. Add the tomatoes and pesto and stir until the tomatoes begin to soften and the pesto is combined. Add up to 1/4 cup additional warm water if the sauce is too thick. Remove from the heat. Add the mozzarella and soppressata. Divide among 4 bowls and serve.
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.
LINGUINE WITH SHRIMP PESTO
Make and share this Linguine with Shrimp Pesto recipe from Food.com.
Provided by Marie
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil.
- Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, melt the butter over medium heat.
- Stir in cream, and season with pepper.
- Cook 6 to 8 minutes, stirring constantly.
- Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed.
- Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
- Stir in the shrimp, and cook until they turn pink, about 5 minutes.
- Serve over the hot linguine.
LINGUINE WITH RED PESTO CLAM SAUCE
My favorite pasta dish is Linguine Alle Vongole or linguine with clam sauce. This quick version uses tomato pesto which adds a really nice flavor to the dish. If you can't get tomato pesto, you can use basil pesto. Big fan of clams? Use 2 cans but only liquid from 1 can. The trick to this recipe is to make the sauce while the linguine cooks so that it's all ready at the same time. Buon Appetito!
Provided by Nif_H
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook linguine in a large pot of salted water. Boil for 1 minute less than the instructions on the box say to cook it for. Strain but do not rinse.
- Meanwhile, heat olive oil over medium heat in a large frying pan. Add onion and garlic and sauté for 5 minutes or until translucent. Do not brown them.
- Strain the liquid from the clams and add liquid to pan. Set clams aside. Add the white wine and white wine vinegar and bring to a simmer. Simmer for 4 minutes. Lower heat slightly. Add clams, pesto, oregano and nutmeg to wine mixture and heat through. Stir until combined and salt and pepper to taste.
- Add warm pasta and parsley, heat through and toss to combine. Garnish with parmesan and parsley and serve immediately!
Nutrition Facts : Calories 458.4, Fat 5.5, SaturatedFat 0.9, Cholesterol 22.3, Sodium 458, Carbohydrate 72.5, Fiber 3.7, Sugar 4.4, Protein 22.9
LINGUINE WITH PESTO TRAPANESE
Provided by Amy Bloom
Number Of Ingredients 8
Steps:
- Sauté the almonds in a little olive oil until tan.
- Put basil, garlic, and salt in food processor and chop. Put aside.
- Put in almonds and pulse until size of orzo.
- Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly. Add some fresh-ground coarse pepper.
- Boil linguine. If you are Sicilian, become hysterical at the prospect of overcooked pasta. Break open a strand every 60 seconds, and when there is one tiny white speck at the center, drain instantly. Save a cupful of pasta water.
- Put pasta in with pesto and mix quickly. Add a little pasta water if necessary. Serve lukewarm or at room temperature.
CREAMY CHICKEN PESTO LINGUINE
This is an awesome dish - boneless chicken strips cooked in a creamy pesto parmesan sauce and served over linguine.
Provided by Marie
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and garlic in oil in skillet.
- Season chicken strips with garlic powder and black pepper and add to skillet with onion/garlic mixture.
- When chicken is done, stir in pesto sauce, then add cream and parmesan cheese.
- Cook over medium heat until thickened.
- Drain cooked linguine and serve chicken and sauce over top.
- Sprinkle with additional Parmesan cheese, if desired.
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LINGUINE WITH PESTO RECIPE - LAURA IN THE KITCHEN
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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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