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Linguine al pesto

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(Recipe ID: 109)

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Serves 4-6

Preparation time: 20 minutes; Cook time: 20 minutes

Source: Vito De Carolis

Linguine pasta with Pesto sauce;  this recipe requires a high quality Extra Virgin Olive Oil to reach it's full potential.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 pound Linguine pasta *
  • 2 ounces Fresh basil
  • 2 ounces Grated “Pecorino” cheese
  • .7 ounce Pine nuts
  • 1 clove Garlic
  • 10 Tablespoons "Fruttato Intenso" Extra Virgin Olive Oil *

Instructions

  1. Clean the basil leaves and put them and 1.8 oz of grated “Pecorino” cheese, the garlic clove, the pine nuts and 8 tablespoons of extra virgin olive oil  in a food processor and mix until it becomes a cream.
  2. In a large pot bring 1.5 gallons of water to a boil, salt the water (2 ounces of salt for 1.5 gallons of water) add the pasta and bring back to a boil. Lower the heat and cook the pasta until it is “al dente" (10 to 12 minutes) check the producer’s recommendation for cooking time, pastas will vary. Stir occasionally with a wooden spoon.
  3. When pasta is cooked, drain, and put it in a bowl, add the “Pesto” sauce, stir gently.
  4. Sprinkle the remaining grated “Pecorino” cheese on top of the pasta and serve.

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