Linguine With Winter Pesto Recipe - Cooking Index
Linguine With Winter Pesto Recipe - Cooking Index
This parsley-based pesto is a nice alternative to the classic basil one -- and it's especially handy for December, when there might not be fresh basil at the market. The recipe yields about 1 1/3 cups of sauce.
Type: Pasta| 2 1/2 cups | 100g / 3.5oz | Italian parsley leaves - (lightly packed) |
| 3/4 cup | 177ml | Olive oil |
| 1/2 cup | 118ml | Toasted pine nuts |
| 2 teaspoons | 10ml | Fresh thyme leaves |
| = (or 3/4 tspns dried thyme, crumbled | ||
| 1 teaspoon | 5ml | Minced fresh rosemary |
| = (or 1/2 tspn dried rosemary, crumbled | ||
| 1 | Garlic clove (medium) | |
| 1/3 cup | 48g / 1.7oz | Freshly-grated Parmesan cheese |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 12 oz | 340g | Linguine pasta |
| 1/3 cup | 48g / 1.7oz | Chopped toasted pine nuts |
Combine first 6 ingredients in processor and blend to coarse puree. Blend in cheese using on/off turns. Season to taste with salt and pepper. (Can be prepared 1 week ahead. Transfer pesto to jar. Pour enough additional oil over pesto to cover completely. Cover and refrigerate. Pour off extra oil before using.)
Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain well. Return to same pot. Add pesto sauce and toss to coat pasta evenly. Transfer to large platter. Garnish with chopped pine nuts.
This recipe yields 2 generous servings.
Source:
Bon Appetit, December 1991
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