Linguine Al Pesto (Linguine With Pesto Sauce And Potato)
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
48
Spice
41
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Pesto (see below)3 tbsps
Unsalted Butter1 cup
Grated Parmesan Cheese2 cloves
Garlic3 cups
Pine Nut1
Salt1 cup
Virgin Olive Oil (extra)Directions:
1
When cooking the pasta, add a potato to the salted water
2
This trick returns to the pasta the starch it tends to lose in draining, thus preventing the linguine from clumping
3
Drain the pasta cubes along with the pasta, reserving a little of the cooking water
4
Transfer the pasta and potato to a large bowl and dress them with the pesto and butter
5
If the pasta looks too dry, add a little of the reserved cooking water
6
Serve in individual dishes, topping each with grated Parmesan cheese and pepper
7
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
8
Add the Parmesan and the pecorino and pulse just to combine
9
Taste and adjust the salt