Summer Fancy Food Show 2013 June 30 - July 2
New York (NY)
We are pleased to announce our participation …
We are pleased to announce our participation at the CHFA West 2013, where doing business just come naturally, …
We are pleased to announce our participation at the Natural Expo West 2013, where doing business just come nat…
Linguine al pesto
- Preparation Time: 29 min.
- Cooking time: 9 min.
- Servings: 4
- Difficulty: Low
1 Cook Linguine in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.
2 While the pasta is cooking, mix the pine nuts, fresh basil leaves, garlic and Parmigiano in a food processor until finely chopped. With the motor running, add the extra virgin olive oil in a slow stream until a smooth paste is formed.
3 Season with salt and freshly ground black pepper, to taste. Toss the pesto through the hot pasta until it is thoroughly distributed. Garnish with shavings of fresh Parmigiano.
- 400 g Linguine
- ¼ cup pine nuts
- 2 firmly packed cups fresh basil leaves
- 2 cloves garlic, chopped
- ¼ cup freshly grated Parmigiano Reggiano, to garnish
- ½ cup extra virgin olive oil
- Protein 20 g
- Fat 10 g
- Carbohydrate 65 g
- Dietary Fibre 10 g
- Cholesterol 30 mg