Food & Drink Magazine

P is for Pesto Linguine

By Melikeyuk
Quick and simple pasta

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

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 favorite 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

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

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

Ingredients for Pesto Linguine

Print P is for Pesto Linguine

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Serving Size: Serves 4 for Lunch or Dinner

A comforting, quick and easy pasta dish. Ideal for mid-week meals.


  • 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


  1. Place the basil, olive oil, garlic, pine nuts and Parmesan cheese in a blender and blend for 30 seconds.
  2. 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 center of the blender.
  3. Add the tbsp of water to loosen the mixture and reblend until a smooth paste is achieved.
  4. Empty the contents of the blender into a small bowl until it is ready to be used.
  5. Place the linguine into a pan of boiling salted water and cook according to packet instructions.
  6. When the pasta is cooked, empty the contents into a colander, reserving some of the water used for cooking the pasta.
  7. Pour the pesto into a frying pan and cook for 30 to 60 seconds on a medium heat.
  8. Add the linguine to the pan along with one tbsp of water.
  9. Toss the pasta in the pesto for a further 60 minutes ensuring it is evenly coated adding more water only if required.
  10. Add pepper to season and salt only if required (the Parmesan already contains quite a high salt content).
  11. Serve pasta into 4 bowls and drizzle with olive oil.
  12. If inclined, serve with crunchy toasted bread.
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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

Herbs on Saturday

What is your favorite pesto and how do you make it ? Do let me know in the comments below!

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