Linguine with Lemon Pesto and Crunchy Breadcrumbs by @maritoemoglie_incucina

25 min

4 servings

🍝

400 g

Linguine

🍋

2

Lemon

🌿

1 bunch

Fresh basil

🧀

50 g

Grated parmigiano reggiano

🥜

50 g

Pine nuts

🫒

130 ml

Extra virgin olive oil

🧂

1 pinch

Salt

⚫

1 pinch

Black pepper

🥖

1 pinch

Breadcrumbs

  1. Wash
    • Lemon

    Wash the lemons thoroughly and grate the zest.

  2. Squeeze
    • Lemon

    Squeeze the lemons to obtain the juice.

  3. Add
    • Fresh basil
    • Lemon
    • Grated Parmigiano Reggiano

    In a blender, add fresh basil, grated lemon zest, grated Parmigiano Reggiano, pine nuts, lemon juice, and extra virgin olive oil.

  4. Blend

    Blend until creamy.

  5. Season
    • Salt

    Season with salt and pepper.

  6. Pour

    Pour the pesto into a pan.

  7. Cook
    • Linguine
    • Salt

    Meanwhile, bring a large pot of salted water to a boil and cook the linguine until al dente.

  8. Drain
    • Linguine

    Drain the linguine, reserving some cooking water.

  9. Add
    • Linguine
    • Lemon

    Add the hot linguine to the lemon pesto.

  10. Cook

    If necessary, add some pasta cooking water to achieve a creamier consistency.

  11. Garnish
    • Breadcrumbs
    • Fresh basil

    Finish with crunchy breadcrumbs and basil leaves.

Linguine with Lemon Pesto and Crunchy Breadcrumbs by @maritoemoglie_incucina

25 min

4 servings

🍝

400 g

Linguine

🍋

2

Lemon

🌿

1 bunch

Fresh basil

🧀

50 g

Grated parmigiano reggiano

🥜

50 g

Pine nuts

🫒

130 ml

Extra virgin olive oil

🧂

1 pinch

Salt

⚫

1 pinch

Black pepper

🥖

1 pinch

Breadcrumbs

Preparation Steps

  1. Step 1/11

    Wash the lemons thoroughly and grate the zest.

    🍋Lemon
    🧀Grater

  2. Step 2/11

    Squeeze the lemons to obtain the juice.

    🍋Lemon

  3. Step 3/11

    In a blender, add fresh basil, grated lemon zest, grated Parmigiano Reggiano, pine nuts, lemon juice, and extra virgin olive oil.

    🌿Fresh basil
    🍋Lemon
    🧀Grated Parmigiano Reggiano
    🥜Pine nuts
    🫒Extra virgin olive oil

  4. Step 4/11

    Blend until creamy.

  5. Step 5/11

    Season with salt and pepper.

    🧂Salt
    ⚫Black pepper

  6. Step 6/11

    Pour the pesto into a pan.

    🍳Pan

  7. Step 7/11

    Meanwhile, bring a large pot of salted water to a boil and cook the linguine until al dente.

    🍝Linguine
    🧂Salt
    🍲Pot

  8. Step 8/11

    Drain the linguine, reserving some cooking water.

    🍝Linguine
    🧺Sieve

  9. Step 9/11

    Add the hot linguine to the lemon pesto.

    🍝Linguine
    🍳Pan

  10. Step 10/11

    If necessary, add some pasta cooking water to achieve a creamier consistency.

  11. Step 11/11

    Finish with crunchy breadcrumbs and basil leaves.

    🥖Breadcrumbs
    🌿Fresh basil

Composition

Ingredients

Types

Grains, Fruits, Herbs, Dairy, Nuts, Oils, Seasonings

Ingredients

Linguine, Lemon, Fresh basil, Grated Parmigiano Reggiano, Pine nuts, Extra virgin olive oil, Salt, Black pepper, Breadcrumbs

Allergens

Gluten, Dairy, Nuts

Dietetics

Dietary regimen

Vegetarian

Calories

450 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 60g, Fat: 20g

Nutritional Information

Minerals

Sodium: 300mg, Calcium: 150mg

Vitamins

Vitamin C: 20mg, Vitamin A: 500IU

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

Grater, Blender, Pot, Pan, Sieve

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Liguria

Various

Aspect

Texture

Crunchy, Creamy

Flavors

Savory, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 3 days (Airtight container), freezer : 1 month (Airtight container)