Linguine with Basil Pesto
This post is sponsored by Barilla Canada and Ruffino Canada.
I just know you’ll enjoy recreating this Linguine with Basil Pesto recipe. Be sure to head over the Barilla PastaPort contest page for more details on your chance to win an amazing trip to Italy!
Please enjoy responsibly.
Serves 3 - 4
Prep time: 5 mins
Cook time: 10 mins
Ingredients
¾ box Barilla Linguine
2 cups fresh basil leaves, rinsed and dried
¼ cup raw pine nuts
2 cloves of garlic
5-6 tbsp extra-virgin olive oil
¾ cup parmesan, grated
2 tsp salt
Instructions
In a large pot, bring salted water to a boil.
Cook Barilla Linguine according to package instructions to the perfect al dente. Reserve about ¼ cup of pasta water; drain the rest and set pasta aside in a bowl to cool.
Using a food processor: place in fresh basil, pine nuts, garlic cloves and parmesan. Cover and chop for a few seconds and scrape pesto off the sides of the food processor.
Slowly add the olive oil after each round through the food processor until fully incorporated into the pesto.
Transfer the pesto to the pasta and toss to coat, tasting along the way. Add some salt and pepper if needed and use a splash of the reserved pasta water for desired consistency.
Top with more grated parmesan, pair with Ruffino Orvieto wine, serve and enjoy!
Note: Pesto can be made by finely chopping the ingredients by hand using a sharp knife or a mezzaluna. It can also be stored in the refrigerator for up to 5 days until ready to be used.
