Pasta is my all time favourite thing to eat. Yep, I said it. And this Pesto with Linguine is a dish that is super easy to make and tastes absolutely divine (am I biased? Absolutely, but I speak only the truth)
Homemade pesto with linguine is the KEY to this recipe and honestly making pesto is really not as difficult as it may seem. All you need is a trusty food processor or blender and you’re good to go! BUT if you must cheat, please do not use jarred pesto instead purchase the fresh pesto that you find in the refrigerated Italian isle. Trust me on this one.
For the pesto you want to make sure you’re either buying toasted pine nuts or toasting them yourself in a pan first. If you’re opting for the latter all you need to do is:
- Place a saucepan on a low heat
- Once heated, add in your pine nuts and gently swirl the pan every so often to ensure they’re toasting evenly
- Once golden, remove from the heat!
Now the secret to any great pasta dish is ensuring your pasta is cooked until ‘al dente‘. If you’re somewhat confused at the Italian I’ve just thrown at you, all this means is that your pasta should have a slight bite to it as opposed to it being soft and mushy, which let’s be honest is how all our parents cook pasta (I still love you mum but it’s just not right xxx) If you’re looking for other pasta dishes to try then definitely also give my Creamy Tomato Burrata pasta a go!
And that’s literally it! I’d also advise going for an extra virgin olive oil, flavour wise it really makes all the difference.
Discover more recipes by following me on Instagram and TikTok
Video Tutorial
Pesto Linguine
Ingredients
- 360 g linguine
PESTO
- 25 g basil
- 30 g pine nuts toasted
- 80 ml extra virgin olive oil
- 45 g parmesan
- flakey salt to taste
- 3 tbsp extra virgin olive oil
- 200 g plum tomatoes
- salt to taste
- 200 ml single cream
Instructions
- Begin by cooking the linguine according to the packet instructions or until al dente. Make sure you reserve 2-4 tablespoons of the pasta water to use later.
- In a food processor add all the ingredients for the pesto and blitz to the desired consistency of your pesto. I like mine with a bit of a bite!
- In a frying pan, add the olive oil and fry the plum tomatoes on a medium low heat. Season the tomatoes generously with salt.
- Turn the heat down to low. Add the single cream, pesto and stir well.
- Add the cooked pasta and 1-2 tablespoons of the pasta water. You may or may not need to add more depending on how thin you would like your sauce! Stir well and enjoy fresh from the pan!
