Basil Pesto Linguine
Embrace seasonal flavors with this vibrant pasta dish where fragrant basil pesto is paired with perfectly cooked linguine and an array of fresh vegetables. Ideal for a quick weekday meal or a refined dinner gathering, this recipe will infuse your dining experience with fresh, homemade goodness. Customize the vegetables to suit your preferences or what you have on hand.
Preparing your own pesto allows for personal touches; swap pine nuts for walnuts or almonds for a different flavor profile. For vegans, substitute Parmesan with nutritional yeast for that cheesy taste. The dish is effortlessly satisfying, a testament to the timeless appeal of minimal ingredients prepared well.
Pair with a crisp, white wine or a chilled sparkling water for a refreshing accompaniment. Perfect as a light dinner during warmer months or as a bright start to a weekend brunch. For a heartier meal, add grilled chicken or shrimp on top. Leftovers? Store in an airtight container for up to two days—just add a splash of olive oil when reheating to refresh the flavors.
Instructions
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1
Cook the linguine according to the package instructions. Drain and reserve some pasta water.
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2
In a food processor, blend basil leaves, Parmesan, pine nuts, garlic, salt, pepper, and lemon juice. Slowly add olive oil until smooth.
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3
In a skillet, sauté zucchini over medium heat until softened, about 5 minutes. Add cherry tomatoes and sauté for an additional 2 minutes.
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4
Toss the linguine with the pesto and a splash of reserved pasta water in a large bowl. Add the sautéed vegetables and mix well.
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5
Serve immediately, optionally garnished with extra Parmesan and basil.