Linguine with pesto

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by: GirlCocoa






Linguine with pesto is traditional in some parts of Liguria, whereas in the city of Genova they often prefer pesto with trofie, small triangles of pasta, which you can buy fresh in the pasticceria, and which were originally made with leftover pieces, rolled up, then flattened, so they look like tiny uncooked croissants — or long, thin maggots. What is beautiful about trofie is that the oily pesto gets inside them and attaches itself to all their twists, but somehow the trofie seem to remain white against the green of the sauce.




ingredients

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serves: 4

2 tablespoons pine nuts

12 long green beans

1 large potato

14 ounces linguine or dried trofie

4 tablespoons Pesto

2 tablespoons extra virgin olive oil

2 tablespoons grated Parmesan or Pecorino Sardo

salt and pepper

Nutrition Facts
Linguine with pesto

Servings Per Recipe: 4

Amount per Serving

Calories: 520

  • Total Fat: 9.4 g
  •     Saturated Fat: 1.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 2.8 mg
  • Sodium: 197.8 mg
  • Total Carbs: 92.1 g
  •     Dietary Fiber: 13.7 g
  •     Sugars: 5.6 g
  • Protein: 16.7 g
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preparation

1.  Toast the pine nuts; preheat the oven to 355°F, spread the pine nuts on a baking tray and put them in the preheated oven very briefly, just long enough to turn them golden.

2.  Bring some salted water to a boil in a small pan, put in the beans and blanch them quickly, about 2 minutes. Drain and split apart lengthwise (they should just pull apart). Reserve for later.

3.  Peel the potato and cut it into dice about 1/2 inch. Put into a pan of cold salted water, bring to the boil, turn clown the boat and cook until soft. Take the pan off the heat and leave the potato pieces in the water until you need them.

4.  Bring a large pan of water to a boil, add salt, then put in the linguine and cook for about a minute less than the time suggested en the package until al dente.

5.  While the pasta is cooking, put the potatoes into a sauté pan and mix in the beans and pesto with half tho olive oil.

6.  When the pasta is cooked, drain, reserving some of the cooking water. Add the pasta to the pan containing the sauce and toss together, without heating. You need to do this quickly, or the pasta will cool and the pesto will darken in color (the heat will start to turn the bright green of the basil black). Add a little of the cooking water, if necessary, to loosen the sauce.

7.  Add the cheese and the rest of the olive oil. The pesto should provide all the seasoning you need, but taste and season if necessary. Toss well to coat, then serve with the pine nuts sprinkled over.

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