Linguine al Pesto
Linguine al Pesto
Genoa-style: a fresh basil pesto tossed with linguine, tender potatoes and green beans for a classic Ligurian one-bowl meal.
Prep: 15 minutes · Cook: 15 minutes
What Is Linguine al Pesto?
The classic Ligurian way to serve pesto: linguine tossed with a fresh basil, pine nut and cheese pesto along with tender potatoes and green beans, all cooked together for a satisfying one-bowl meal.
Why Make Linguine al Pesto?
- A traditional, authentic Genoese-style dish
- Fresh, herby and satisfying
- Potatoes and beans make it a complete meal
- Naturally vegetarian
- The pesto comes together in minutes
Unico Products Used in This Recipe
Ingredients
- 1 cup fresh basil leaves (tightly packed)
- 2 tbsp pine nuts
- 3 cloves garlic (peeled)
- salt (to taste)
- 3 tbsp pecorino cheese (grated)
- 3 tbsp parmesan cheese (grated)
- 1/2 cup extra virgin olive oil
- 2 boiling potatoes (medium, peeled and julienned)
- 1 lb green beans (trimmed)
- 410 g linguine
Instructions
- Wash and dry the basil well.
- Combine the pine nuts, garlic and basil in a blender; add a little salt, the cheeses and a small amount of the oil and puree.
- Pour in the remaining oil and blend for a few seconds more to finish the pesto.
- Bring a pot of water to a boil, add the green beans and cook 5 minutes, then add the julienned potatoes and cook 7 minutes more.
- In a separate pot, cook the linguine until al dente.
- Drain the potatoes, beans and pasta, then toss together with the pesto and serve.
Cooking Tips
- Use fresh, fragrant basil for the best pesto
- Toast the pine nuts lightly for deeper flavour
- Cook the beans and potatoes in the same pot to save time
- Loosen the pesto with a little pasta water
- Toss everything while hot so the pesto coats evenly
Frequently Asked Questions About Linguine al Pesto
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1. Why are there potatoes and beans in the pasta?
It's the traditional Ligurian way to serve pesto pasta — the potatoes and green beans add texture and make it a complete meal.
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2. Can I use store-bought pesto?
Yes, for a shortcut, though fresh basil pesto has the brightest flavour.
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3. How do I keep pesto green?
Blend quickly, keep it cool, and toss with a little pasta water rather than overheating it.
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4. How do I store leftovers?
Refrigerate in an airtight container for up to 2 days; pesto may darken slightly but is still good.
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5. Is it vegetarian?
Yes; use a vegetarian hard cheese if you avoid animal rennet.
Cooking Guides & Tips
Linguine al Pesto Made Simple
Linguine al Pesto is a taste of the Italian Riviera, where pasta, potatoes and beans meet fresh basil pesto. A good extra virgin olive oil from Unico gives the pesto its silky body.