These linguine with mixed pesto are a fresh and truly appetizing first course. The dressing is uncooked and is based on arugula, basil, mint, and nuts. But the interesting thing is that it is prepared in the blink of an eye while the pasta cooks. Speed, goodness, and simplicity; what more could you ask for? Another thing: do you call them bavette or linguine?

Other recipes with bavette (or linguine, if you prefer):

Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4 people
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients for Linguine with Mixed Pesto

12 oz linguine
1 cup arugula
1 cup basil
A few leaves mint (about ten)
1 clove garlic
1.75 oz pine nuts
1 oz blanched almonds
1.75 oz pecorino cheese
3.5 tbsp extra virgin olive oil
salt
black pepper

Tools

1 Mixer
1 Pan
1 Pot

Preparation of Linguine with Mixed Pesto

Wash the arugula, basil, and mint leaves thoroughly and dry them carefully by patting them with kitchen paper before putting them in a mixer along with all the other ingredients.
Then blend intermittently until you get a rather thick pesto: you can do this with any mixer. I used the Bimby, blending several times at speed 7 and gathering the mixture towards the center of the bowl each time.
Meanwhile, cook the linguine in plenty of salted boiling water.
Transfer the pesto into a large pan and dilute it with a few tablespoons of the pasta cooking water.
Drain the linguine al dente and transfer them to the pan with the sauce without draining them too much, setting aside a bit of their cooking water. Mix very well to combine all the ingredients, and if necessary, soften everything with the reserved cooking water.
Divide the linguine with mixed pesto onto individual plates and serve immediately, very hot. If desired, sprinkle with grated pecorino cheese. Enjoy! Paola
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