Linguine Pasta Al Pesto

Ingredients

• 400 glinguine pasta
• 120pasta cooking water
• 3 tbsp, plus extra to servepine nuts
• 60 gfresh basil leaves
• 30 g, plus extra to servefinely grated Parmesan
• 1/4 tsp (optional)garlic powder
• 1/4 tspsalt
• 4 tsplemon juice
• 120 mlolive oil

Instructions

1. 1

   Cook the linguine

   Cook the pasta in a large pot of salted water according to the packet instructions.

2. 2

   Toast the pine nuts

   Set a pan over medium-high heat and toast the pine nuts. Take them out as soon as they turn brown and set aside.

3. 3

   Blend the pesto

   Put the basil, Parmesan, garlic powder if using, and lemon juice into a food processor and blitz.

4. 4

   Add the oil

   Pour in the olive oil gradually while continuing to blend.

5. 5

   Reserve the water

   Before draining the cooked pasta, reserve the pasta cooking water.

6. 6

   Toss and serve

   Transfer the pasta to a clean pan or bowl and add the pesto. Toss, adding a little pasta water until the pesto reaches the consistency you want. Serve straight away with extra Parmesan and toasted pine nuts, if desired.

What is linguine al pesto?

Pesto is a northern Italian sauce traditionally associated with Genoa, made by combining basil, cheese, nuts and olive oil. Here it is blended with lemon and tossed through linguine for a fresh, herb-forward pasta.

The method keeps the pasta and pesto simple: toasted pine nuts provide a nutty finish, while reserved cooking water helps the sauce cling to the strands.

Nutrition and macros by portion

The nutrition label shows one serving as written: 721 calories, 15g protein, 76g carbs, 40g fat.

The linguine supplies most of the carbohydrates, while the olive oil and pine nuts contribute much of the fat. Parmesan adds protein along with some fat; serve with a generous side of vegetables or salad to balance the plate.

Choosing the ingredients

Fresh basil: Use fresh leaves for the lively flavour and green colour that define this pesto. Pick through them and remove any damaged leaves before blending.

Pine nuts: Toast them just until browned to bring out their flavour, then keep them aside for serving as well as blending, if you like.

Parmesan and lemon: Finely grated Parmesan blends more readily, and lemon juice adds a bright note to the rich oil and cheese.

Blending a smooth pesto

Blend the basil, Parmesan, optional garlic powder and lemon juice first, then add the olive oil slowly as the processor runs. This gives the ingredients time to combine into a cohesive sauce.

Scrape down the processor if leaves or cheese cling to the sides, then blend again until the mixture looks evenly combined.

Using pasta water

Reserve the cooking water before draining the linguine. Its starch helps loosen the pesto while giving it a texture that coats the pasta rather than pooling at the bottom of the bowl.

Add it a little at a time as you toss. Stop when the sauce looks glossy and clings to the linguine; you may not need to use all of it.

Getting the pasta right

Cook the linguine according to the packet directions and check it near the end of the suggested time. It should be tender but still have a slight bite.

Toss the pasta with pesto just before serving. The recipe is designed to be served immediately, while the sauce is fresh and the pasta is hot.

Serving ideas

Finish with the reserved toasted pine nuts and extra Parmesan for more crunch and savoury flavour. Serve as a main dish or alongside a simple green salad.

If making a fuller meal, pair it with vegetables such as roasted courgette or tomatoes. Keep any additional sides simple so the basil pesto remains the focus.

Recipe notes & tips

• Have the basil, Parmesan and lemon ready before blending so the pesto comes together quickly.
• Watch the pine nuts closely because they can brown quickly in a hot pan.
• Reserve the pasta water before draining, not after.
• Add pasta water gradually so the pesto does not become too loose.
• Toss the linguine thoroughly to distribute the sauce between the strands.
• Serve immediately with the extra Parmesan and pine nuts, if using.

Variations

• More garlic: Add a small amount of fresh garlic in place of the optional garlic powder.
• Walnut pesto: Use toasted walnuts instead of pine nuts for a different nutty flavour.
• Extra greens: Blend a handful of spinach with the basil for a milder, greener sauce.
• Cheese swap: Replace some of the Parmesan with finely grated Pecorino for a sharper finish.
• Tomato finish: Add halved cherry tomatoes to the tossed pasta just before serving.

Common mistakes to avoid

• Burnt pine nuts: Toast over medium-high heat while watching closely, and remove them as soon as they brown.
• Watery pesto: Add pasta water a little at a time and stop once the sauce coats the linguine.
• Dry pasta: Reserve the cooking water before draining and use it to loosen the sauce as needed.
• Overcooked linguine: Check the pasta near the packet’s suggested cooking time and aim for a slight bite.
• Uneven coating: Toss the pasta thoroughly with the pesto, loosening it with a splash of pasta water if needed.

How to store

For the best texture, serve this pasta immediately. Refrigerate leftovers in a covered container for up to 2 days; reheat gently in a pan with a splash of water to loosen the pesto.

Frequently asked questions