Pesto Linguine: A Fresh Twist on Classic Pasta
When you crave pasta but want to skip the red or white sauce, pesto linguine is a refreshing alternative. Bursting with the vibrant taste of fresh basil, garlic, olive oil, and Parmesan, pesto offers a completely different experience from tomato-based or dairy-heavy sauces. It’s bright, aromatic, and earthy—perfect for anyone looking to shake up their pasta night with something simple yet special.
What makes this dish stand out is the sauce and homemade pesto is where the magic happens. Don’t be intimidated by the idea of making it from scratch. With just a handful of fresh ingredients and a food processor or blender, you’ll have a delicious, fragrant sauce in minutes. And if you’re short on time, a high quality store-bought pesto can still deliver plenty of flavor.
A Quick and Satisfying Dinner
Pesto linguine is an ideal choice for a quick weeknight dinner. It comes together in the time it takes to boil pasta, making it perfect for two—or scale it up for a casual dinner party. While the pasta cooks, pop some garlic knots or a crusty baguette in the oven, and you’ll have a complete, comforting meal with minimal effort.
Want to elevate the experience? Pair your pesto pasta with a chilled glass of Sauvignon Blanc or Fumé Blanc. The crisp, herbaceous notes in these wines complement the freshness of the pesto beautifully, creating a well-rounded and satisfying dining experience.
Whether you’re a long-time pesto lover or trying it for the first time, this dish is a simple way to bring a burst of green goodness to your dinner table. Fresh, flavorful, and effortlessly elegant—pesto linguine might just become your new go-to pasta dish.
Pesto Linguine
Linguine with Home-made Pesto Sauce
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 2 servings 1x
Ingredients
- 4 oz linguine pasta
- 1/4 cup pesto sauce – recipe HERE
- Parmesan cheese – grated
- Fresh parsley or basil leaves – garnish
Instructions
- Boil the linguine in a pot of well salted water per the maker’s instructions and reserve a half cup of pasta water before draining the pasta
- Drain the pasta and set the empty pot off the heat. Add 2 tablespoons of pasta water to the pot, return the drained pasta to the pot and swirl to re-coat in pasta water. This will help the pesto adhere to the pasta.
- Add the pesto sauce and mix with a pasta ladle or spatula until each strand is fully coated
- Plate immediately, garnish with parsley, a tablespoon of extra pesto sauce (optional) a little grated parmesan and garlic bread