Lemon Basil Pesto Linguine

Here’s a recipe for Lemon Basil Pesto Linguine:

Ingredients:

• Linguine pasta: 400g (14 oz)

• Fresh basil leaves: 2 cups, packed

• Pine nuts: ¼ cup (lightly toasted)

• Garlic: 2 cloves

• Parmesan cheese: ½ cup, freshly grated

• Lemon juice: 2 tablespoons

• Lemon zest: 1 tablespoon

• Olive oil: ½ cup

• Salt: To taste

• Black pepper: To taste

• Cherry tomatoes (optional): 1 cup, halved

• Fresh basil leaves (for garnish): A few sprigs

Instructions:

1. Cook the Pasta:

   • Cook the linguine in a large pot of salted boiling water. Follow the package instructions. Cook it until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

2. Make the Lemon Basil Pesto:

   • In a food processor, combine basil, toasted pine nuts, garlic, Parmesan, lemon juice, and zest. Pulse until the ingredients are finely chopped.

   • With the food processor running, slowly drizzle in the olive oil. The mixture should be smooth and creamy.

   • Season with salt and black pepper to taste.

3. Toss the Pasta with Pesto:

   • In a large mixing bowl, toss the cooked linguine with the lemon basil pesto. If the sauce is too thick, add some reserved pasta water. Do this gradually, until the sauce reaches the right consistency.

4. Optional: Add Cherry Tomatoes:

   • If using cherry tomatoes, toss them in with the linguine and pesto for a burst of color and freshness.

5. Serve:

   • Divide the Lemon Basil Pesto Linguine among plates. Garnish with fresh basil leaves and a little extra lemon zest if desired.

6. Optional:

   • Add some grated Parmesan on top and a drizzle of olive oil before serving.

Enjoy your fresh and vibrant Lemon Basil Pesto Linguine!