Shopping ListRecipe: Linguine with Genovese Pesto
Ingredients for 4 people
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- 1 box linguine
- 1 ounce basil
- 2 tablespoons pine nuts
- 1 clove garlic
- 1 cup Ligurian extra virgin olive oil
- salt and pepper to taste
- 2/3 cup grated Parmigiano Reggiano cheese
- ½ cup aged grated Pecorino cheese
Linguine with Genovese Pesto
di Academia Barilla
20 min
Easy
First course
1 box linguine
1 ounce basil
2 tablespoons pine nuts
1 clove garlic
1 cup Ligurian extra virgin olive oil
salt and pepper to taste
2/3 cup grated Parmigiano Reggiano cheese
½ cup aged grated Pecorino cheese
Try Barilla Classic Blue Box's Linguine. This thin pasta shape works with all pasta dishes but is best known to be paired with traditional pesto.
Parmigiano-Reggiano is a classic Italian cheese known throughout the world for its signature flavor and texture.
Olives have been cultivated in Ligura since olive trees were first introduced to Italy by the Phoenicians and the Greeks, at least as far back as the 3rd century A.C.
Wine pairing
This traditional dish from Italian cooking has a strong aroma, very long-lasting flavor and a distinctive oiliness that envelops the palate. We recommend white wines that are proportionally well-balanced between alcohol and mellowness, fresh and fragrant. To remain in local territory we recommend a Pigato della Riviere Ligure but also a Vermentino Sardo, a Verdicchio delle Marche or a Friuli Grave Pinot Bianco.
Chef's Tip
Pesto must never be heated, or the basil will darken.
Wine pairing
This traditional dish from Italian cooking has a strong aroma, very long-lasting flavor and a distinctive oiliness that envelops the palate. We recommend white wines that are proportionally well-balanced between alcohol and mellowness, fresh and fragrant. To remain in local territory we recommend a Pigato della Riviere Ligure but also a Vermentino Sardo, a Verdicchio delle Marche or a Friuli Grave Pinot Bianco.
Chef's Tip
Pesto must never be heated, or the basil will darken.
