Linguine al Pesto

Linguine al Pesto is a simple yet elegant dish that brings the fresh and aromatic flavours of Italy to your plate. Ideal for a light summer dinner or a quick midweek meal, this recipe is super easy and tasty to feed your family.

What is linguine al pesto?

Linguine al pesto is a beautifully simple Italian pasta dish that’s become a a common go-to when our little basil plant grows in the UK sun and it’s time to harvest the leaves for pesto. If you’ve ever holidayed in Italy, particularly along the Ligurian coast, you might have fond memories of sitting at a family-run trattoria, enjoying a bowl of this fragrant pasta under the sun. Whether you’re making it from scratch or reaching for a good-quality jar, it’s one of those go-to dinners that feels a bit special without being a faff.

The Italian Origins of Pesto and Linguine

Ok, so time for a little history and geography lesson! Both main components of this dish come from the same area in Italy, Liguria (that top curve of land where Italy meets France). Pesto comes from the Genoa, the capital of Liguria, in northwestern Italy. As we wrote about in our Homemade pesto post, the word pesto comes from the Italian verb pestare, meaning “to pound” or “to crush,” which refers to the traditional preparation method using a mortar and pestle. Pesto evolved from ancient Roman condiments such as moretum, a cheese and herb paste. The modern form, pesto alla genovese, emerged around the 19th century.

Now, onto linguine. Linguine means “little tongues” in Italian, because it’s a long, flat pasta. Never met an Italian with tongues quite like that, but I’ll be sure to keep an eye out next time we visit. Linguine comes from Liguria, just like pesto – making them natural culinary companions.

Though pesto can be served with various pastas, linguine (or trenette) is among the most traditional pairings in Liguria. The dish linguine al pesto likely became popular as both pasta and sauce were staples in Ligurian home cooking.

Often, it’s served with potatoes and green beans, cooked in the same water as the pasta—a traditional Genoese preparation known as “trenette al pesto” (trenette and linguine are often used interchangeably here).

Linguine al pesto ingredients

• Linguine: a long, flat pasta. Means “little tongues” in Italian.
• Basil: a soft, aromatic herb most commonly used in Mediterranean and especially Italian cooking. If you’re growing basil at home, pinch off the flower buds early to keep the plant leafy and flavourful for longer.
• Extra Virgin olive oil: the base carrier for all the irresistible flavours in this sauce. Make sure to try before using, as some olive oils can give a slight bitter flavour if old or left in sunlight for too long.
• Parmesan cheese: specifically Parmigiano Reggiano, which has a rich, nutty, and slightly salty taste.
• Pine nuts: bring a delicate, buttery flavour to the sauce. Pedant alert! Pine nits are technically seeds.
• Garlic: prized for its ability to enhance the flavour of dishes. 

How to Make Linguine Al Pesto

Linguine al pesto is a solid choice fro a family meal. It’s also a great way to sneak a bit of green into everyone’s dinner without any complaints! Whether you’re making the pesto from scratch or using a jar you’ve got in the cupboard, this is an easy win on a busy night. For this recipe I used our own homemade pesto, as we are able to control the different flavours, but it’s absolutely fine to use shop bought jars instead. Just adjust any extra ingredients to taste.

If you are wanting to make pesto for yourself, then you can find my quick and easy recipe here.

Step 1: Start by gently toasting your pine nuts in a dry pan and cooking your linguine in a saucepan of salted water according to instructions (7-10 minutes should be about right).

Step 2: Drain when the linguine is al dente and return to pot to keep warm. Keep some of the pasta water to one side just in case needed.

Step 3: Take the pan off the heat and add the pasta to the toasted pine nuts along with the pesto. If using shop bought pesto, consider adding an extra sprinkling of parmesan cheese.

Step 4: Gently mix with kitchen tongs and serve along with extra basil and pine nuts.

How much pesto should I add to pasta

A good rule of thumb is to use about 1 to 2 tablespoons of pesto per person. So for a standard 4 person serving of pasta, you’ll want roughly 4 to 8 tablespoons of pesto in total. Best thing to do is add a spoonful at a time and toss well, tasting as you go. It’s easier to add more than to fix an overly rich or oily dish.

If the pasta begins to stick together, add stir a splash of pasta water we reserved earlier into the pesto. This helps it coat the pasta more evenly and gives a lovely silky texture.

What goes well with pesto pasta?

If you’re looking to bulk it out a bit, grilled chicken or prawns go really well. Or even some mozzarella or burrata torn over the top. Also, if you’re keen to get a few more veggies on the table (always a bonus when feeding a family), pesto pasta plays nicely with loads of them. Green beans are a classic. Boil them briefly and toss them right in with the pasta, just like they do in Liguria. Peas are another easy win, especially if you’re raiding the freezer for something quick. They add a pop of sweetness that balances the pesto beautifully and tend to go down well with little ones.

You could also try roasted courgettes, cherry tomatoes, or even a few strips of red pepper for a bit of colour and variety. And for the grown-ups, a crisp glass of white or a splash of rosé doesn’t go amiss!

Troubleshooting

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Thanks so much for joining us today friends. Until next time.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @ourjazkitchen on Instagram.