Pesto Linguine 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:

• Saute onion and garlic in oil in skillet.
• Season chicken strips with garlic powder and black pepper and add to skillet with onion/garlic mixture.
• When chicken is done, stir in pesto sauce, then add cream and parmesan cheese.
• Cook over medium heat until thickened.
• Drain cooked linguine and serve chicken and sauce over top.
• Sprinkle with additional Parmesan cheese, if desired.

Steps:

• Put the linguine, olive oil, 1 teaspoon salt and 4 1/2 cups water in a 4-quart saucepan and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, until al dente, about 10 minutes. Add the tomatoes and pesto and stir until the tomatoes begin to soften and the pesto is combined. Add up to 1/4 cup additional warm water if the sauce is too thick. Remove from the heat. Add the mozzarella and soppressata. Divide among 4 bowls and serve.

Steps:

• When cooking the pasta, add a potato to the salted water. This trick returns to the pasta the starch it tends to lose in draining, thus preventing the linguine from clumping. Drain the pasta cubes along with the pasta, reserving a little of the cooking water. Transfer the pasta and potato to a large bowl and dress them with the pesto and butter. If the pasta looks too dry, add a little of the reserved cooking water. Serve in individual dishes, topping each with grated Parmesan cheese and pepper.
• If using a food processor, put the garlic, pine nuts, a pinch of salt, the basil, and the oil into the bowl and process it until the ingredients form a smooth paste. Add the Parmesan and the pecorino and pulse just to combine. Taste and adjust the salt.

Steps:

• Heat a large heavy-bottomed skillet over medium heat. Pile in pistachios and pine nuts. Cook, stirring frequently, until light brown and incredibly nutty-smelling, 3 to 5 minutes. Transfer to a food processor.
• Add garlic to the skillet and cook, turning occasionally, until softened and browned in patches, about 5 minutes. Remove to a plate to cool.
• Peel cooled garlic and add to the food processor, along with basil, and process. With the blade still running, drizzle oil in through the chute. Once incorporated, transfer to a large bowl. Stir in salt, black pepper, and red pepper.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve about 3/4 cup pasta water. Drain remaining water from pasta and give the colander a good shake or two.
• Add pasta and tomatoes to pesto. Give it all a good mix and drizzle in enough of the reserved pasta water to get the nutty pesto to coat the pasta. Sprinkle with Parmigiano-Reggiano cheese.

Steps:

• Combine water, pasta, salt, parsley, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Seal lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in peas, ricotta cheese, pesto, and Parmesan. Seal lid again and cook on high pressure for 1 minute, allowing 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method, about 5 minutes.

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
• In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

Steps:

• Fill 5-quart Dutch oven two-thirds full of water; heat to boiling. Add linguine, bell pepper and peas; boil 2 to 3 minutes or until tender. Drain and return to Dutch oven.
• Stir pesto, chicken and cheese into linguine mixture; cook over medium heat until thoroughly heated.