Linguine with Basil Pesto

By: Ify Yani

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Pesto is one of the world’s best-known Italian products worldwide. Originating from Genoa in the Liguria region of northern Italy, the recipe consists of garlic, pine nuts, coarse salt, basil leaves, and hard cheese, like Parmigiano-Reggiano blended with olive oil. The mineral-rich seaside soil and temperature climate of Liguria is perfect growing conditions for basil, a key ingredient for a delicious pesto.

*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 3 Number of Servings

¾ box Barilla Linguine

¼ cup raw pine nuts

5-6 tbsp. EVOO

2 tsp. salt 

2 cups fresh basil leaves, rinsed and dried

2 cloves garlic

¾ cup parmesan, grated

Note: Pesto can be made by finely chopping the ingredients by hand by using a sharp knife or a mezzaluna. It can also be stored in the refrigerator for up to 5 days until ready to be used. 

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  • In a large pot, bring salted water to a boil. 
  • Cook Barilla Linguine according to package instructions to the perfect al dente. Reserve ¼ cup water; drain the rest and set pasta aside in a bowl to cool. 

  • Using a food processor: place in fresh basil, pine nuts, garlic cloves and parmesan. Cover and chop for a few seconds and scrape the pesto off the sides of the food processor. 
  • Slowly add the olive oil after each round through the food processor until fully incorporated into the pesto. 
  • Transfer pesto to the pasta and toss to coat, tasting along the way. Add some salt and pepper if needed and use a splash of reserved pasta water for the desired consistency. 
  • Top with more grated parmesan, pair with Ruffino Orvieto wine, serve and enjoy!
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