INGREDIENTS
NAME | WEIGHT | VOLUME |
|---|---|---|
Salt | For pasta water | - |
Linguine pasta (or from Pantry Essentials) | 450 g / 1 lb | - |
Pasta water | 80 g | 80 mL / ⅓ cup |
Basil leaves | 50 g | 3 cups |
Garlic | 12 g | 4 cloves |
Pine nuts | 100 g | ¼ cup |
Parmesan cheese, grated | 15 g | ¼ cup |
Salt | 4 g | 1 tsp |
Black pepper, freshly ground | 2 g | 1 tsp |
Olive oil, extra virgin | 50 g | 50 mL / ¼ cup |
Olive oil, extra virgin | 30 g | 30 mL / 2 tbsp |
Butter | 15 g | 1 tbsp |
Heavy Cream | 25 g | 25 mL / 1½ tbsp |
Parmesan cheese, grated | For garnish | - |
METHOD
- Bring a large pot of salted water to a boil, cook pasta to al dente, reserve ⅓ cup of the water, then drain.
- In a food processor or mortar and pestle, add basil, garlic cloves, pine nuts, Parmesan cheese, salt and black pepper. Blend on high and slowly add ¼ cup olive oil. Open and scrape the sides with a spatula. Blend again and add another 2 tbsp olive oil.
- In a large skillet over medium heat, melt butter. Add pesto and combine. Add in heavy cream and whisk until combined.
- Add in linguine pasta and toss to coat. Add reserved pasta water until noodles are fully coated with sauce. Serve, garnished with additional cheese.
NOTES
- Substitute unsalted peanuts for pine nuts for a budget-friendly option
- You may require more or less olive oil for pesto, depending on desired consistency
- Any long pasta noodle will work
- Add red pepper flakes if desired
- Add chicken or shrimp if desired
