Linguine Pasta With Vegan Pesto
Recipe credit: Sara Girard
Inspired by: Luca
Luca, the main character in the animated 2021 film, “Luca”, is a young sea monster boy who grows up in Genoa, Italy. Like Luca, pesto originated in Genoa, and is one of the most delicious gifts Italy has given the world. This recipe, featuring a vegan basil-forward pesto sauce finessed with walnuts and nutritional yeast goes perfectly atop of Barilla Linguine. This long, flat strand of pasta means “little tongues” which is perfectly suited for this recipe since you’ll be lapping it up! Buon appetito!
Best served with Ruffino Orvieto Classico
Taste profile: Pale straw colour and aromas of yellow berries, fresh pastry, citrus with spice and golden raisin notes. Dry, light to medium bodied with a smooth, clean and fresh palate, hints of light spice on the finish.
Ingredients 4 Number of Servings
1 box Barilla Linguine (or Barilla Gluten Free Spaghetti)
50 fresh basil leaves
2 cloves garlic, roughly chopped
Salt to taste
4 tbsp nutritional yeast
¼ cup walnuts, roughly chopped
6 ¾ tbsp extra virgin olive oil
1 potato, peeled, cut into 1 cm cubes
1 handful green beans, cut into 1 cm pieces
- Add the basil leaves, garlic, and pinch of salt in a food processor. Pulse a few times until everything is finely chopped. Add nutritional yeast and walnuts and pulse again. While the food processor is running, gradually add the olive oil until you have a creamy pesto.
Bring a large pot of water to a boil, then add a pinch of salt. Add the Barilla Linguine, potato cubes, and green beans and boil for 8 minutes until al dente. Drain, keeping some of the cooking water for the sauce.
- Add the pesto to the pot used to cook the Barilla Linguine pasta. Add back in the pasta and a few tbsp of pasta water. Gently toss to coat and serve.