Linguine Al Pesto Genovese

This classic Italian dish transforms simple ingredients into a vibrant, herbaceous meal. The bright, garlicky basil pesto coats the linguine, potatoes, and green beans, creating a harmonious blend of textures and flavors. The creaminess of the pine nuts and Parmigiano-Reggiano balances the earthy potatoes and crisp beans. Perfect for a quick weeknight dinner or a light summer lunch, this recipe captures the essence of Genovese cuisine. It is vegetarian-friendly and brings restaurant-quality flavor to your home table with minimal effort. Serve immediately for the best texture and aroma.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 47.8

Dietary: Vegetarian

Description

This classic Italian dish transforms simple ingredients into a vibrant, herbaceous meal. The bright, garlicky basil pesto coats the linguine, potatoes, and green beans, creating a harmonious blend of textures and flavors. The creaminess of the pine nuts and Parmigiano-Reggiano balances the earthy potatoes and crisp beans. Perfect for a quick weeknight dinner or a light summer lunch, this recipe captures the essence of Genovese cuisine. It is vegetarian-friendly and brings restaurant-quality flavor to your home table with minimal effort. Serve immediately for the best texture and aroma.

Ingredients

1 1/2 pound Linguine
2 small Potatoes, peeled and cubed
1/2 cup Frozen string beans, chopped
3 1/2 oz Roasted pine nuts
2 cloves Garlic, peeled and crushed
3 cups Fresh basil leaves, washed and dried
1 cup freshly grated Parmigiano-Reggiano cheese
1 cup Extra virgin olive oil
to taste Salt
to taste Freshly ground black pepper

Directions

1
Prepare the pesto sauce by combining garlic, most of the pine nuts, Parmigiano-Reggiano, basil, and enough olive oil in a food processor or mortar.
2
Puree the ingredients until smooth, adding more oil as needed to achieve a light, sauce-like consistency.
3
Transfer the pesto to a small bowl and let it stand at room temperature for at least 1 hour to allow flavors to meld.
4
Place the cubed potatoes and chopped string beans into a large pot and cover with 7 pints (6 liters) of cold water.
5
Bring the water to a rolling boil over high heat, then add salt and return to a boil.
6
Add the linguine to the boiling water and cook until al dente, following package instructions.
7
Meanwhile, in a large serving bowl, mix the prepared pesto with additional olive oil and the remaining toasted pine nuts.
8
Drain the pasta, potatoes, and string beans thoroughly.
9
Add the hot drained ingredients to the pesto mixture in the serving bowl.
10
Toss gently to coat evenly, top with more grated Parmigiano-Reggiano, and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 47.8kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.8mg1%
Total Carbohydrate 10.6g4%
Dietary Fiber 1.9g8%
Sugars 1.4g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the pesto to rest for at least one hour before serving to enhance the flavor profile.

For a vegan version, omit the Parmigiano-Reggiano or substitute with a nutritional yeast blend.

Toasting the pine nuts before adding them to the finished dish adds a nice crunch and nutty flavor.

Pesto can be stored in the refrigerator for up to a week by covering the surface with a layer of olive oil to prevent oxidation.

Keywords: linguine, pesto, genovese, basil, pine nuts, parmesan, pasta, italian, potatoes, green beans, vegetarian, dinner, quick meal, garlic, olive oil

Read it online: https://www.chefs-mate.com/recipe/linguine-al-pesto-genovese/