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Linguine with Pesto Genovese

di Academia Barilla

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Linguine with Pesto Genovese
20 minutes


First course

Ingredients for 4 people

1 box linguine 1 ounce basil
2 tablespoons pine nuts
1 clove garlic
1 cup extra virgin olive oil
Salt and pepper to taste
2/3 cup Parmigiano Reggiano cheese grated
1/2 cup aged Pecorino cheese grated

Preparation 10 minutes preparation + 10 minutes cooking
1. In a mortar, crush washed and completely dried basil, peeled garlic and pine nuts

2. Season with salt and add oil in a stream, crushing constantly, until you have a pesto

3. This process may be done with a blender, using short pulses to prevent the pesto from overheating

4. Spoon pesto in a bowl and combine with grated Parmigiano and Pecorino

5. Boil pasta in plenty of salted water according to package directions

6. Drain and toss with the pesto, adding a bit of cooking water

7. Mix well and serve

8. Spaghetti or bavette may be substituted for reginette