Creamy Pesto Linguine

linguine pesto

Learn how to make fresh pesto using this recipe

YIELD

4 Servings

TOTAL TIME

30 Minutes

DIFFICULTY

Easy

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on print
Print
Share on email
Email

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

  1. Bring a large pot of salted water to a boil, cook pasta to al dente, reserve ⅓ cup of the water, then drain. 
  2. 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.
  3. In a large skillet over medium heat, melt butter. Add pesto and combine. Add in heavy cream and whisk until combined. 
  4. 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