Linguine with Pesto Genovese

stampa
Recipes by Vegetables, Cheese
Number of people:
4
Level of difficulty:
Low
Required time:
30'

 
350 g
 extra virgin olive oil
 
60 g
 basil leaves
 
50 g
 pine nuts
 
15 g
 Pecorino cheese
 
20 g
 Parmigiano Reggiano
 
40 g
 garlic
 
1 clove
 salt
 
enough

preparation

1

Wash and drain carefully the basil leaves. Shell the pine nuts and peel a clove of garlic .

1

In a mixer put together the basil leaves, the clove of garlic , the grated cheeses, the pine nuts, the extra virgin olive oil and a pinch of salt.

1

Whizz well until mixture is creamy and smooth. Set aside.

1

Boil Linguine in plenty of boiling water. We recommend using 1 litre of water for every 100 g of pasta.

1

Before draining, remember to set aside a spoonful of pasta water to better toss and stir pasta and sauce.

1

Drain the pasta al dente, stir in a bowl with the pesto and serve.

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