Linguine with Basil Pesto

This is my signature dish, basil pesto with linguine! I make a big batch of it and keep it for leftovers all week. I have a secret obsession with basil and garlic so this is perfect!

For the Pesto:

Ingredients

• 3 cups fresh basil
• 2 tbsp. fresh garlic
• 1 cup pine nuts, divided and toasted
• ½ cup parmesan cheese, grated (preferably parmesan reggiano)
• ½ cup extra virgin olive oil
• Salt and black pepper

Directions

In a food processor with a metal blade attached, add the basil, ½ cup pine nuts and garlic; pulse to combine. Then, add the cheese and slowly add the olive oil while the blade is running. Salt and pepper to taste and set aside.

Step 1: Basil, pine nuts, garlic

Step 2: Cheese and slowly added olive oil! How beautiful is that green color?!

For the Linguine:

Ingredients

• 1 lb. linguine
• 1 cup crimini mushrooms, sliced
• 1 cup broccoli florets
• 1 cup cherry tomatoes, sliced

Directions

Bring a large pot of water to a boil, splash a little olive oil into the water so the noodles don’t stick together. When the water gets to a boil, then add a handful of salt to flavor the pasta. Boil linguine for 8-10 minutes; or according to package. Cook until al dente, set aside 1 cup of pasta water, and drain.

In a sauté pan with a little olive oil, add the mushrooms and cook until tender and slightly browned. Throw in the broccoli with a little bit more olive oil. When the broccoli turns bright green, add the tomatoes right at the last minute.  Add vegetables to the pasta, and the remaining toasted pine nuts. Pour the pesto on top and mix together. If it seems too thick, add a ladle full of pasta water to thin it out. Mix all together and top with a little more parmesan and serve immediately! Hope you all enjoy this as much as we do!!!