Presto Pasta Night #46: Linguine with basil pesto

My first submission in 2008 for Ruth’s Presto Pasta Nights is

Linguine with basil pesto Button German

Linguine with basil pesto

Linguine are flat but narrow like spaghetti. I rolled out the pasta dough with my pasta attachment thinner as usual and so I got linguine instead of spaghetti. For the pesto blend together:

  1. 3 tablespoons roasted pine nuts
  2. 100 g basil, fresh
  3. 2 cloves of garlic
  4. 1/2 teaspoon salt
  5. 5 tablespoons freshly grated parmesan
  6. 120 ml olive oil

until smooth. Season to taste with pepper. Cook the fresh linguine (300 g flour and 3 eggs), drain, but save some cooking water. Mix with the pesto and add cooking water to the desired consistency. Serve and enjoy!

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