Linguine Pasta Al Pesto

Pesto pasta served on a white plate with a half lemon in the background.

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5 from 1 vote

Al dente linguine tossed in super fresh and vibrantly flavorful homemade pesto.

Prep Time10

Cook Time10

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings:

Calories: 721kcal

Author: Helen

Ingredients

Pasta

400 g Linguine pasta (Note 1)
120 pasta cooking water (Note 2)

Homemade basil pesto (see note 3 if you wish to use store bought pesto)

3 tbsp pine nuts + extra to serve (Note 4)
60 g fresh basil leaves (Note 5)
30 g finely grated parmesan + extra to serve (Note 6)
¼ tsp garlic powder (optional) (Note 7)
¼ tsp salt
4 tsp lemon juice
120 ml olive oil (Note 8)

US Customary - Metric

Instructions

Cook the pasta according to packet instructions in a large pot of salted water.
Place a pan on medium to high heat and toast the pine nuts. Remove them from the pan and set aside as soon as they turn brown.
Add the basil leaves, Parmesan, garlic powder (if using), and lemon juice to a food processor and blitz.
Slowly pour in the olive oil and continue to blend.
Drain the cooked pasta, ensuring you reserve the pasta water first.
Place the pasta into a new pan or bowl, add the pesto and toss together, adding a little pasta water until the pesto reaches the desired consistency, then serve immediately topped with optional additional Parmesan and toasted pine nuts. (Note 8)

Notes

Pasta shape: This comes down to personal preference. I like long pasta shapes like linguine or spaghetti with pesto, but feel free to choose the shape you fancy.
Pasta cooking water: Make sure you reserve a cup of starchy pasta water before draining. You can add it to the cooked pesto linguine to get the pesto saucy and juicy.
Store-bought pesto: You can use 50-60g or ¼ cup of store-bought pesto per person instead of homemade pesto.
Pine nuts: Substitute with cashews, walnuts, almonds or Pistachios
Basil leaves: Substitute with other blendable leafy greens like spinach, kale or arugula/rocket.
Parmesan: Swap for another hard cheese like Pecorino or Grana Padano or use nutritional yeast for a vegan alternative.
Optional garlic powder: You can use a fresh garlic clove. I recommend crushing and frying for a minute or two in olive oil first to get rid of the bitterness.
Olive oil: The amount might seem like a lot, but it's needed to bring the pesto to the right consistency.
Combining pasta and pesto: It is important to mix the pasta in a new bowl or pan rather than the pan you cooked the pasta in. Keeping the pesto cool helps to preserve its vibrant flavors.

Storage:

Pesto can be stored in an airtight container in the refrigerator for up to a week and frozen for up to 3 months. In both cases, it's advisable to cover the surface with a thin layer of olive oil to prevent browning.

Nutrition