Linguine with Pesto

Linguine with Pesto

Submitted by: Jill Asbury, Egyptian Electric Cooperative Association
Servings 4


  • 1 pound linguine
  • 1 cup of hard cheese such as Parmesan-Reggiano Romano or Parmesan
  • Sauteed mixture:
  • 1/2 cup finely chopped onion
  • 2-1/2 tablespoon of pesto recipe below
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Pesto:
  • 2 cups fresh basil leaves
  • 1/2 cup pine nuts walnuts can be substituted
  • 1/2 cup grated Parmesan-Reggiano
  • 1/2 cup extra virgin olive oil
  • 2 garlic cloves minced
  • Salt and pepper to taste


  • Prepare pesto by placing basil in food processor and pulsing. Add nuts and pulse. Add garlic and cheese and pulse. Add salt and pepper and mix. Slowly pour olive oil into processor while pulsing until mixture is smooth. Boil linguine in salted water until al dente. On medium heat, saute onions and 2-1/2 tablespoons pesto in olive oil. Add salt and pepper to taste. Place cooked, drained linguine in serving bowl and pour sauteed mixture over pasta and stir. Top with freshly grated cheese.