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why make this recipe
Pine Nut Pesto Linguini is a delightful Italian-inspired dish that combines fresh flavors and ingredients. This recipe is perfect for a quick weeknight dinner or a special occasion. The rich taste of pine nuts, fresh basil, and ripe tomatoes creates a refreshing sauce that perfectly coats the linguini. Plus, it’s simple to make and can be ready in under 30 minutes!
how to make Pine Nut Pesto Linguini
Ingredients:
- 1/2 Cup Pine Nuts
- 1 lb. Ripe Tomatoes on the Vine, diced small
- 2 Cups Fresh Basil Leaves, sliced in thin strips
- 6 oz. Parmigiano Reggiano (or regular Parmesan), chopped in little squares
- 4 Garlic Cloves, minced
- 1/2 Cup Extra Virgin Olive Oil
- 1/2 tsp Kosher Salt
- 1/4 tsp Fresh Ground Pepper
- 1 lb. Linguini
Directions:
- Cook the linguini according to package instructions until al dente. Drain and set aside.
- In a food processor, combine pine nuts, tomatoes, basil, parmesan cheese, garlic, salt, and pepper. Pulse until coarsely blended.
- With the processor running, slowly add the olive oil until the mixture is well blended.
- Toss the cooked linguini with the pesto mixture until evenly coated.
- Serve immediately, garnished with additional parmesan if desired.
how to serve Pine Nut Pesto Linguini
Serve Pine Nut Pesto Linguini warm, straight from the stove. You can add more grated Parmesan on top for an extra cheesy flavor. This dish pairs well with a simple green salad and some crusty bread for a complete meal.
how to store Pine Nut Pesto Linguini
If you have leftovers, store them in an airtight container in the refrigerator. They should be good for about 2 to 3 days. To reheat, you can microwave it or gently warm it in a pan over low heat. Add a splash of olive oil to help revive the sauce and texture.
tips to make Pine Nut Pesto Linguini
- Make sure to toast the pine nuts lightly in a dry skillet for added flavor. Just a couple of minutes on medium heat will do.
- Use fresh, ripe tomatoes for the best taste.
- Feel free to adjust the amount of garlic to your liking, especially if you love a garlic punch.
- You can also substitute walnuts for pine nuts if you’re looking for a different flavor.
variation
For a vegan version, simply omit the cheese or use a vegan cheese substitute. You can also add some spinach or arugula to the pesto for a leafy twist.
FAQs
Can I freeze Pine Nut Pesto?
Yes, you can freeze the pesto sauce. Just make sure to store it in an airtight container or ice cube trays for easy portioning. Thaw before tossing with the linguini.
Can I use another type of pasta?
Absolutely! While linguini is great, you can use any pasta you like, such as spaghetti, penne, or even gluten-free options.
What if I don’t have pine nuts?
If you’re out of pine nuts, you can use walnuts, almonds, or even sunflower seeds as a substitute in the pesto. Each will give a unique flavor to the dish.
Pine Nut Pesto Linguini
Ingredients
Method
- Cook the linguini according to package instructions until al dente. Drain and set aside.
- In a food processor, combine pine nuts, tomatoes, basil, parmesan cheese, garlic, salt, and pepper. Pulse until coarsely blended.
- With the processor running, slowly add the olive oil until the mixture is well blended.
- Toss the cooked linguini with the pesto mixture until evenly coated.
- Serve immediately, garnished with additional parmesan if desired.
