Linguins with parsley pesto

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
4.4 8
A fine little recipe of the "no more excuses" variety: the linguine is topped with homemade pesto and is ready on the table in just 25 minutes. Have a nice evening!
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 7-10 Tbsp salt, pepper
  • 50 g Walnut kernels
  • 1 collar Parsley
  • 1 Garlic clove
  • 50 g Pecorino (piece)
  • 100 ml Olive oil
  • 500 g Linguines

Directions

  1. 1

    Bring 4-5 l salt water (1 teaspoon salt per litre) to the boil.

  2. 2

    Roast the walnuts in a pan for about 5 minutes while stirring. Wash parsley and shake dry, chop the leaves coarsely. Peel garlic and grate cheese coarsely.

  3. 3

    Coarsely puree nuts, parsley, cheese, garlic and oil. Season to taste with salt and pepper.

  4. 4

    Meanwhile cook the noodles in boiling salted water according to the instructions on the packet. Drain, collecting approx. 50 ml of pasta water. Mix linguine, pesto and pasta water.

Nutrition Facts

KCAL
660 kcal
CARBS
42 g
FATS
45 g
PROTEINS
17 g