Linguine al Pesto Genovese

Genoa's signature sauce combines sweet basil, pine nuts, garlic, Parmigiano-Reggiano, and Pecorino with olive oil. Traditionally served with green beans and potatoes, the starch helps the pesto cling to every strand of pasta.

Use a mortar and pestle for the most authentic texture

WEEKNIGHT20 min prep / 15 min cook

Vegetarian⚠ Contains Tree nuts⚠ Contains Milk⚠ Contains Wheat/gluten

Nutrition

for 4 servings

2696

Calories

128g

Protein

224g

Carbs

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Ingredients

4 servings

Pesto

3 cups fresh basil leaves, packed
1/3 cup pine nuts
3 cloves garlic
1/2 cup Parmigiano-Reggiano, grated
1/4 cup Pecorino Romano, grated
2/3 cup extra virgin olive oil

1 lb linguine
8 oz green beans, trimmed, halved
1 medium potato, peeled, diced small

Method

1. Make pesto: In food processor, pulse basil, pine nuts, and garlic until coarsely chopped. Add cheeses and pulse to combine. With motor running, slowly drizzle in olive oil. Season with salt.~8 min
2. Bring large pot of salted water to boil. Add potatoes and cook 5 minutes. Add green beans and cook 5 minutes more. Add pasta and cook until al dente, about 8 minutes. Reserve 1 cup pasta water.~15 min
3. Drain pasta, beans, and potatoes. Return to pot with pesto and 1/4 cup pasta water. Toss over low heat, adding more water as needed to create a silky sauce.~3 min
4. Serve immediately with extra grated cheese.~1 min