Description
Silky strands of pesto-coated linguine dance with roasted pine nuts in this classic Italian comfort dish. Mediterranean flavors merge seamlessly, promising a quick and satisfying meal you’ll savor down to the last delicious bite.
Ingredients
Scale
Pasta and Base Ingredients:
- 12 ounces (340 grams) pasta (penne, fusilli, or spaghetti)
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
Nuts and Aromatics:
- 1/3 cup pine nuts or walnuts
- 3 garlic cloves
Liquids and Seasonings:
- 1/2 cup extra-virgin olive oil
- 1/2 cup heavy cream or half-and-half
- Salt to taste
- Black pepper to taste
Optional Toppings:
- Cherry tomatoes
- Additional grated Parmesan cheese
- Fresh basil leaves
Instructions
- Boil pasta in salted water for 8-10 minutes until perfectly al dente, ensuring a slight firmness when bitten. Drain while preserving 1/2 cup of starchy cooking liquid.
- Transform fresh basil, Parmesan, pine nuts, and garlic into a rustic paste using a food processor, pulsing ingredients until they achieve a coarse, textured consistency.
- Drizzle extra-virgin olive oil into the running processor, creating a silky, emulsified pesto sauce that maintains a vibrant green color and smooth texture.
- Heat a large skillet over medium temperature, introducing the pesto and heavy cream. Whisk gently until ingredients meld together, developing a rich, harmonious sauce.
- Season the creamy pesto mixture with salt and freshly cracked black pepper, adjusting flavors to create a balanced and aromatic base.
- Introduce the drained pasta into the skillet, thoroughly coating each strand with the luscious sauce. If needed, incorporate reserved pasta water to achieve an ideal, clingy consistency.
- For an elegant touch, scatter halved cherry tomatoes or sprinkle additional Parmesan across the dish, enhancing visual appeal and flavor complexity.
- Plate immediately, garnishing with delicate fresh basil leaves to provide a final burst of herbal freshness and vibrant color.
Notes
- Customize the pesto by experimenting with different nuts like almonds or cashews for unique flavor profiles and texture variations.
- Swap heavy cream with Greek yogurt or coconut milk to create lighter, dietary-friendly versions that maintain a creamy consistency.
- Toast nuts beforehand to enhance their natural oils and intensify the nutty undertones in the pesto sauce, adding depth to the overall dish.
- Consider making extra pesto and storing it in an airtight container with a thin layer of olive oil on top to preserve freshness for future meals.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 712 kcal
- Sugar: 2 g
- Sodium: 345 mg
- Fat: 54 g
- Saturated Fat: 12 g
- Unsaturated Fat: 38 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg