P is for Pesto Linguine
The last couple of days have been what the Scots would call “dreich”. Dreich means grey, dull, damp and overcast and usually associated with lower temperatures. Okay, the temperatures are still high but we have just experienced the worst typhoon in Hong Kong for 13 years. When it reaches level 8, Hong Kong closes up shop quite literally; the stock exchange ceases to trade, ferries stop operating and people are forbidden from coming to work or are sent home depending on the time they occur. We later learned, that the typhoon had reached level 10 as reported here.
During cyclonic conditions, people are advised not to venture out. Folks tape up their windows and secure outdoor furniture. Well this was all a bit of a revelation to me; curiosity, intrigue and fear of the unknown all rolled into one! On Monday evening we experienced strong winds, rattling windows and incessant, heavy rain. We awoke on Tuesday morning to find the doors of our balcony wide open, flooding in our kitchen and a tree had fallen over in front of our flat. Alas, we were relieved to have had survived the worst.
Aftermath of Typhoon 8
With reports of more heavy rain on the way and shops being shut, I decided to put together one of my favourite pasta dishes; Pesto Linguine. This is one of these mid-week meals I resort to if I want a quick and fuss free dinner. The pesto can be made in advance and will keep up to 3 days in the fridge. All you have to think about is cooking the pasta and in no time at all you can have a fragrant, delicious dish.
I make my pesto with basil and pine nuts but I’ve seen a recipe recently using rocket and walnuts which sounds divine and on my list to try 
I use linguine simply because I prefer the shape and texture and love how it enables all the pesto to be absorbed and coated evenly over the pasta but I’m sure spaghetti would work just as well.
A sprig of basil
I never buy shop made pesto simply because this is so easy to make and the taste pales into insignificance after you have tasted the Real McCoy!
Freshly made Basil and Pine Nut Pesto
With just a few key ingredients, you are on your way to pasta happiness!
Ingredients for Pesto Linguine
A comforting, quick and easy pasta dish. Ideal for mid-week meals.
Ingredients
- 400g of linguine pasta (4 x 100g)
- 1 pack of sweet basil (25g), coarsely chopped (including stems)
- 2 tbsp of pine nuts
- 2 tbsp of Parmesan cheese, grated
- 3 tbsp of olive oil (2tbsp for pesto and 1tbsp for drizzling)
- 1 large clove of garlic, pressed
- 1 tbsp of water
- 2 tbsp of water used to cook pasta
- salt and pepper to season, if required
Instructions
- Place the basil, olive oil, garlic, pine nuts and Parmesan cheese in a blender and blend for 30 seconds.
- After this time use a spatula or spoon to remove any part of the unblended mixture from the sides of the blender and place in the centre of the blender.
- Add the tbsp of water to loosen the mixture and reblend until a smooth paste is achieved.
- Empty the contents of the blender into a small bowl until it is ready to be used.
- Place the linguine into a pan of boiling salted water and cook according to packet instructions.
- When the pasta is cooked, empty the contents into a colander, reserving some of the water used for cooking the pasta.
- Pour the pesto into a frying pan and cook for 30 to 60 seconds on a medium heat.
- Add the linguine to the pan along with one tbsp of water.
- Toss the pasta in the pesto for a further 60 seconds ensuring it is evenly coated adding more water only if required.
- Add pepper to season and salt only if required (the Parmesan already contains quite a high salt content).
- Serve pasta into 4 bowls and drizzle with olive oil.
- If inclined, serve with crunchy toasted bread.
I’m entering this recipe into Karen’s Herbs on a Saturday challenge over at Lavender and Lovage hosted in July by Vanesther at Bangers and Mash
I’m also entering this into the Pasta Please Challenge owned by Jac over at Tinned Tomatoes and hosted this month by Jen over at Blue Kitchen Bakes.
What is your favourite pesto and how do you make it ? Do let me know in the comments below!
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{ 33 comments… read them below or add one }
I love pesto and your photography has elevated this from a simple everyday dish to wonderful new heights! I tried wild garlic pesto earlier in the year when the hedgerows here in Somerset were full of it, and absolutely loved it. Very much looking forward to next spring so I can make more. Thank you so much for submitting your beautiful recipe into July’s Herbs on Saturday challenge – it is absolutely perfect.
Why thanks Vanesther! Very kind of you. Lucky you living in Somerset! I have very fond memories as we were married there
I’ve never tried using wild garlic in a pesto before but you have given me the incentive! Thanks again for hosting the challenge:-)
Hi, I’m dropping by via Herbs on Saturday. I love how beautifully green your pesto is and this dish looks healthy and simple. Would certainly love to have a plateful.
Hello and welcome to my blog
Thanks very much for your lovely comment. The dish is so easy. I’m afraid I run away from complicated recipes 
I love your pesto!! I had a couple of pesto disasters so I stop making pesto. Pesto is a typical North Italian recipe (Liguria) and I’m not familiar with it (I am from Rome!!). I will try again using your recipe and method an let you know. Ciao Rita ps the Typhoon looks scary!!
Wow! Coming from a bella italiana that’s a HUGE compliment
Yes, do let me know how you get on.
Sometimes hubby and me use the amount used for 4 in a dish for 2 to get an intense flavour. It just depends how strong you like the taste
All the chaos related to the Typhoon has gladly come to an end. Thankfully! Phew
Perfect, my daughter recently told me that she remembered having pesto and pasta at a friend’s house when she was four and hadn’t liked it but said now she would like it! So as soon as I get some pinenuts I’ll be making this as I have to confess I’ve never made pesto before!
Hope you don’t get any more freak weather it sounds like the storm of 1987(?) where I remember being in halls of residence listening to the howling wind and window pains smashing all night and being petrified that mine would be next!
Hi Camilla and thanks for the comment
I made this dish for my nephews during the Easter break and they loved it – I sprinkled extra parmesan cheese on top and it was just the ticket so hopefully your daughter will like this dish too.
Do let me know if you try it
Making your own pesto can’t be beaten, the stuff you buy in a jar just isn’t the same. Photo’s are amazing. Pleased you survived the typhoon – I think a typhoon must be just about the only thing we haven’t suffered from here in the UK!
Thanks Maggie! Hopefully the sun has come out for the Olympics
I have made my own…I don’t always…but I do agree!
And, like everyone else, I’m pleased you were ok! I did think about you…
Thanks Fiona – that’s really kind of you
Another STUNNING and yet so simple recipe, and yes, LOVELY photos too! Thanks so much for entering into the July Herbs on Saturday event with this tasty recipe…..basil is a favourite herb of mine too….. Karen
Thanks for organizing the challenge Karen
Can I trade some of your rain for some of my sun? I just wrote a post about how hot it is…This is a beautiful recipe, my friend, and it is something we’ll be making very soon. Hugs and love. Gorgeous photographs too! You always brighten my day.
Rain? Yes by all means – but wouldn’t want to give you any Typhoon. Very nasty Monet. It’s all changed now. Back to blue skies and hot sun
Thanks for stopping by.
Your pesto looks lovely! I agree it is so much nicer to make your own. Glad you ok, sounded like a scary storm!
Thanks Petra. Isn’t it so much better ? No comparison in my opinion
What a simple and beautiful dish. I love De Cecco brand of pastas. Always seem to use them.
Thanks Asmita and welcome to my blog
I agree the De Cecco pasta is a firm favourite in our household.
Gorgeous authentic pesto, love the bright green colour – mine sometimes goes quite dark which tastes the same but doesn’t look as inviting! I have to say that although I do sometimes make the other sorts of pesto, this classic one is definitely the best. And De Cecco is the only pasta we eat too…Lovely post and great blog!
Thanks Katharine for your very kind comment! Which other pesto do you make?
The storm sounds scary! So glad there wasn’t too much damage. Pesto with pasta is a favorite dish of mine, and I have lots of homegrown basil right now. Can’t wait to make some pesto soon.
Thanks Lisa. It’s so nice to be able to grow your own herbs – wish I had the outside space!
I love the colour of your pesto – it looks so fresh, much nicer than the shop bought version!
Thanks for dropping by Sarah. I’m sure you make a beautiful pesto too
this looks wonderful and so pleased that you are OK, and wise folks to stay home
Thanks Rebecca. We managed to avoid the end of the stormy weather by escaping to sunny Singapore so it was all good
This is the kind of simple pasta that I love the most and nothing beats homemade pesto. I like making mine with cashew nuts and sometimes I add peas too.
Thanks for the comment Jac! Love the originality of cashew nuts and peas. Great creativity
I made a delicious pasta with Pesto last night! I like your recipe because it uses less oil than suggested in other recipe (pinenuts are oily. anyway), but I added more Parmesan and Pecorino cheese too (did you read my comment on your post about flavoursome endive and cheese? I’m in love with cheese, now!!!!). Thank you Pesto will be one of my quick pasta night !!! Ciao
Nice to get the thumbs up from an Italian – big compliment. Thanks Rita
I love the vibrant colour of your pesto, thanks for entering into Pasta Please
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