Whole Wheat Linguine With Pesto
serves 2-4
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2 teaspoons salt
3/4 pound whole wheat linguine
1/3 cup pine nuts
2 cups packed basil leaves
1 clove garlic
1/2 cup olive oil
1/2 cup freshly grated parmesan
red pepper flakes
prep: 10 minutes
total: 20 minutes
large pot
colander
small sauté pan
food processor
tongs
large bowl
1. Bring a large pot of water and 2 teaspoons salt to a boil over medium-high heat. When the water boils, add the linguine. Cook until it's al dente and then drain the pasta in a colander.
2. Meanwhile, toast the pine nuts by heating them in a dry sauté pan over medium heat until they lightly brown in spots.
3. Put the pine nuts, basil and garlic in the food processor and pulse to a rough paste. Next, while running the processor, drizzle in the olive oil to make a thick, wet paste. Pour the pesto into a bowl and stir in the parmesan cheese. Season with salt and pepper to taste.
4. When the pasta has drained, add a little at a time to the pesto, tossing to coat all the noodles with the sauce. Serve with extra parmesan and red pepper flakes.
2. Meanwhile, toast the pine nuts by heating them in a dry sauté pan over medium heat until they lightly brown in spots.
3. Put the pine nuts, basil and garlic in the food processor and pulse to a rough paste. Next, while running the processor, drizzle in the olive oil to make a thick, wet paste. Pour the pesto into a bowl and stir in the parmesan cheese. Season with salt and pepper to taste.
4. When the pasta has drained, add a little at a time to the pesto, tossing to coat all the noodles with the sauce. Serve with extra parmesan and red pepper flakes.
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