Linguine With Classic Ligurian Pesto Recipes

Steps:

• Make the pesto: Heat a skillet and lightly toast the pine nuts until fragrant. Set aside. Blanch the basil (to prevent oxidizing) by bringing a pot of water to a boil and preparing an ice bath. Place the basil in the boiling water for 15 seconds; then immediately remove with a slotted spoon to an ice bath to stop the cooking. When the basil is cool, remove, squeeze out the water, and set aside. In a blender, add the basil, pine nuts, garlic, oil, a pinch of salt, and ¼ cup Parmesan. Mix until combined but still slightly chunky. Remove to a bowl and stir in 1/4 cup Parmesan.
• Cook the pasta: Bring a large pot of water with three pinches of salt to a boil. Add the potatoes, cover, and bring back to a boil, 2-3 minutes. Add the linguine to the boiling water and after several minutes, add the green beans. Continue cooking until the pasta's al dente, about 3 minutes less than what the box advises. Reserve 1 cup of pasta water, drain, and return the pasta, potatoes, and green beans to the pot.
• Assemble the dish: Toss the pasta water back into the pasta mixture; then stir in the pesto. Add the remaining 1/4 cup Parmesan and toss, using the heat from the pasta to create a rich and aromatic sauce. Place in a serving bowl, top with more Parmesan, and serve.

Steps:

• Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.
• Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.

Steps:

• About 1 hour before you make the pesto, wash the basil in cold water; wrap in paper towels and refrigerate (this will help to prevent the sauce from heating up in the machine).
• Bring a large pot of water to a boil.
• Set up the blender or food processor; add the basil, ½ cup olive oil, garlic, and nuts to the blender or processor; whirl to a thick paste; add more oil if necessary.
• Transfer to a mixing bowl and first stir in the cheeses, then taste to determine how much salt to add.
• In another bowl, work the butter with a wooden spoon or rubber spatula as if creaming it for a cake.
• When it is very soft and smooth but not at all melted, fold it into the pesto with the milk; set aside at room temperature while you cook the pasta.
• Generously salt the boiling water and drop in the pasta.
• Cook, stirring often, until al dente.
• Reserve about ½ cup pasta water; drain the pasta without shaking it bone-dry.
• Transfer the pasta to a warmed serving bowl and nap it with the pesto; toss gently, add a little of the pasta water, a tablespoon at a time, to loosen the sauce.
• Pass any remaining pesto at the table along with some extra grated cheese; serve at once.

Steps:

• Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
• Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
• Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.