Presto Pasta Night #46: Linguine with basil pesto

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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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