Linguine With Genovese Pesto And Aromatic Toasted Breadcrumbs Recipe by Fabio Del Buono
Cooking Instructions 15 minutes 1 Bring a large pot of salted water to a boil for the linguine. 2 In a skillet, heat olive oil and finely chopped garlic with finely chopped parsley stems. Sauté until fragrant, then add the pesto. Stir well to combine and remove from heat. 3 In a small pan, combine the breadcrumbs, salt, pepper, finely chopped parsley, and a drizzle of extra virgin olive oil. Toast until golden brown. 4 Cook the linguine until al dente, then transfer to the skillet with the pesto sauce. Add a little pasta cooking water, a drizzle of extra virgin olive oil, and the aromatic breadcrumbs. Toss to combine. 5 Plate the pasta and serve topped with more aromatic breadcrumbs. 1 Bring a large pot of salted water to a boil for the linguine. 1 Bring a large pot of salted water to a boil for the linguine. 2 In a skillet, heat olive oil and finely chopped garlic with finely chopped parsley stems. Sauté until fragrant, then add the pesto. Stir well to combine and remove from heat. 2 In a skillet, heat olive oil and finely chopped garlic with finely chopped parsley stems. Sauté until fragrant, then add the pesto. Stir well to combine and remove from heat. 3 In a small pan, combine the breadcrumbs, salt, pepper, finely chopped parsley, and a drizzle of extra virgin olive oil. Toast until golden brown. 3 In a small pan, combine the breadcrumbs, salt, pepper, finely chopped parsley, and a drizzle of extra virgin olive oil. Toast until golden brown. 4 Cook the linguine until al dente, then transfer to the skillet with the pesto sauce. Add a little pasta cooking water, a drizzle of extra virgin olive oil, and the aromatic breadcrumbs. Toss to combine. 4 Cook the linguine until al dente, then transfer to the skillet with the pesto sauce. Add a little pasta cooking water, a drizzle of extra virgin olive oil, and the aromatic breadcrumbs. Toss to combine. 5 Plate the pasta and serve topped with more aromatic breadcrumbs. 5 Plate the pasta and serve topped with more aromatic breadcrumbs. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Stir-Fried Green Beans with Shrimp Garlic Lemon Pasta Whiskey Garlic Sirloin Chicken Tinga tacos Spinach, zucchini and rolled oats kuku Stir-Fried Green Beans with Shrimp Garlic Lemon Pasta Whiskey Garlic Sirloin Chicken Tinga tacos Spinach, zucchini and rolled oats kuku Kodo millet vegetable pancake Peanut Stuffed Sweet Potato Chops Stuffed Mushrooms 🍄 Pepper Salad with Feta Cheese Kodo Millet Upma Savoury Cream Toast Easiest Haleem Multi grain thebra Pearl millet Coriander rice Mint and lemon refresher Kodo millet vegetable pancake Peanut Stuffed Sweet Potato Chops Stuffed Mushrooms 🍄 Pepper Salad with Feta Cheese Kodo Millet Upma Savoury Cream Toast Easiest Haleem Multi grain thebra Pearl millet Coriander rice Mint and lemon refresher