Linguine with basil pesto is aromatic, delicious, and made on the spot. It is an extremely simple first course to prepare, with a fresh taste, perfect for summer. The basil pesto is made in a few minutes, thanks to the help of a mixer and a few ingredients, and can be customized, if needed, with what we like; we can enrich it with walnuts, hazelnuts, pine nuts, or anchovy fillets.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 9 oz Linguine
- 1.5 cups Basil leaves
- 1 tbsp Pecorino Romano
- 1 tbsp Parmigiano Reggiano
- 4 tbsps Extra virgin olive oil
- to taste Fine salt
- to taste Pine nuts
Preparation
Place the mixer bowl and blades in the freezer for about half an hour to make the basil pesto. This way, we can keep the vibrant color of the leaves longer. Gather the basil, wash it, and dry it gently.
Boil the water for the pasta. Take the mixer bowl and blades from the freezer, pour in the oil, cheese, salt, and blend.
Once the ingredients are blended, add the basil last and blend until the desired consistency is obtained; the basil pesto is ready to use. Drain the pasta, dress it with the pesto, add some more grated cheese, and serve. The leftover pesto can be stored in the fridge for at least two days, covered with plastic wrap or in an airtight container.
