Linguine With Watercress Almond Pesto Food

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 ALMOND PESTO AND BEANS

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, make the pesto: Pulse the almonds and garlic in a food processor until finely chopped. Add the parsley, basil and parmesan and pulse until the herbs are chopped, scraping down the side of the processor as needed. With the motor running, drizzle in the olive oil and blend until combined. Transfer to a large bowl; stir in the ricotta and olives.
• Add the linguine to the boiling water and cook as the label directs, adding the beans to the pot in the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain the pasta and beans. Transfer to the bowl with the pesto and toss to coat. Add the tomatoes and toss to combine, adding the reserved cooking water as needed to loosen. Season with salt and pepper.

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.

ALMOND PESTO PASTA

Steps:

• Cook pasta in plenty of boiling water until al dente. Drain, reserving pasta water if to be used instead of cream.
• Pour boiling water over peas to thaw and drain, place thawed peas with almonds and garlic in food processor and blend coarsely. Scrape down bowl sides, add oil, herbs and salt & blend gain to a medium thick paste. Season well with pepper.
• Spoon into saucepan with pasta & toss over medium heat, adding pasta water or cream, until heated through.
• Serve with topped with parmesan cheese.