Linguine with Winter Pesto
- Preparing Time: -
- Total Time: -
- Served Person: 2 Generous servings
- 3/4 cup olive oil
- 1/3 cup freshly grated parmesan cheese
- 1/2 cup toasted pine nuts
- 12 ounces linguine pasta
- Carbohydrate 140 g(47%)
- Cholesterol 13 mg(4%)
- Fat 128 g(196%)
- Fiber 10 g(41%)
- Protein 39 g(78%)
- Saturated Fat 18 g(88%)
- Sodium 315 mg(13%)
- Calories 1830
Preparation Combine first 6 ingredients in processor and blend to coarse puree. Blend in cheese using on/off turns. Season to taste with salt and pepper. (Can be prepared 1 week ahead. Transfer pesto to jar. Pour enough additional oil over pesto to cover completely. Cover and refrigerate. Pour off extra oil before using.) Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain well. Return to same pot. Add pesto sauce and toss to coat pasta evenly. Transfer to large platter. Garnish with chopped pine nuts.
Preparation Combine first 6 ingredients in processor and blend to coarse puree. Blend in cheese using on/off turns. Season to taste with salt and pepper. (Can be prepared 1 week ahead. Transfer pesto to jar. Pour enough additional oil over pesto to cover completely. Cover and refrigerate. Pour off extra oil before using.) Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain well. Return to same pot. Add pesto sauce and toss to coat pasta evenly. Transfer to large platter. Garnish with chopped pine nuts.
