Recipe For Pesto Linguine

This basil-walnut pesto pasta recipe is made with linguine noodles, fresh arugula, and sautéed shrimp (both fresh and frozen shrimp work well). It’s a simple, healthy, 30-minute pasta dinner that’s packed with good-for-you ingredients.

As a dietitian, I’ve made sure this healthy pasta recipe is packed with balanced nutrition. The basil walnut pesto is rich in heart-healthy fats and fiber, shrimp provides quality protein, pasta contains energizing carbs, and arugula gives an extra boost of greens.

In this post I’ve shared many ways you can modify this recipe. You can make it gluten-free, nut-free, completely vegan, add more veggies, or swap the proteins to make it your own. It’s a super versatile dish.

Easy Pasta Al Pesto (linguine With Pesto)

Are you a pesto lover like me? Check out my roundup of more ways to cook with pesto! Shrimp lovers: I’ve got a ton of easy recipes with shrimp, too. This pasta salad with shrimp is a fan-favourite!

Make the walnut pesto while the pasta cooks. Simply add fresh basil leaves, walnuts, nutritional yeast, olive oil, garlic, and salt into a food processor.

Then, pulse until a smooth mixture forms. If you wish to thin it out a little, add a tiny bit of water or extra olive oil.

Pesto Pasta With The Best Pesto Sauce! + Video

Toss the prepped shrimp in a bit of olive oil, garlic powder, and salt. Cook them on a hot pan, 1-2 minutes per side, until opaque and pink.

Once the pasta is cooked, drain it and return the noodles to the warm pot. Add in your homemade (or store-bought) pesto.

…the noodles are well coated in the pesto, and the arugula is slightly wilted from the heat of the pot and noodles.

Linguine Mit Pesto Primavera

I love this mini food processor to make sauces in! It’s more affordable and takes up way less space than a full-sized food processor. An excellent option for smaller recipes!

This crustacean is incredibly rich in protein, with a standard 3-ounce or 85-gram serving providing 18 grams of complete protein. Like walnuts, they’re also a source of omega-3s!

Nut that contains significant amounts of ALA, the precursor to the long-chain omega-3 fatty acids EPA and DHA. Omega-3 is anti-inflammatory and highly beneficial for the health of our heart and brain.

Chicken Pesto Linguine

Did you give this Healthy Shrimp Pesto Pasta Recipe a try? Let me know by leaving a comment and recipe rating below!

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*STORAGE: Leftovers can be kept in the fridge for about 3 days. To reheat recipe, add pasta to a large pot/saucepan and warm on low heat, stirring constantly. Alternatively, you can quickly reheat this in the microwave. Add a splash of olive oil if things have dried out.

*RECIPE MODIFICATIONS: there are many ways you can modify this recipe to suit your tastes and dietary preferences. Below are some ideas!

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

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Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.I love Anne Burrell’s recipes, and this pasta dish, adapted from her cookbook Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets (Clarkson Potter, 2011), is one of my favorites. It’s a creamy twist on pesto pasta, and it’s super quick to make — you can have it on the table in 25 minutes, tops. While the pasta cooks, you whip up a pesto with toasted walnuts, peppery arugula, sharp cheese, and garlic. When the pasta is ready, you toss it with the pesto, a bit of cream, and some of the pasta cooking water for a lusciously rich and flavorful dish.

Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente.

Toss over medium heat until the pasta is evenly coated with the sauce and warmed through. Add more pasta water as necessary to thin the sauce.

Easy Pasta Al Pesto (linguini With Basil Pesto Sauce)

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.Pasta al pesto is the perfect summer dish. Fresh basil, pine nuts and a few other simple ingredients are all you need to make the most delicious homemade basil pesto. You can serve it alone or alongside cooked vegetables.

If you like to eat pasta with salad on the side, this Mediterranean tomato and cucumber salad pairs really well with it.

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You may also like these gnocchi with an easy zucchini pesto or this pasta salad with sun-dried tomato pesto. All of these recipes are naturally vegan.

STEP 1: Cook the pasta. Bring a large pot of water to a boil. Add a generous pinch of salt. Cook the linguine al dente according to package directions. Drain when cooked and add them back to the pot.

STEP 2: Blend the nuts first. Add the pine nuts and cashews to a small blender or the bowl of a food processor. Blend until a fine powder forms.

Linguine With Spinach Pesto

STEP 3: Make the basil pesto. Gently crush the basil leaves with your fingers to release the aromatic oils and add them to the blender. Then, add in the garlic, olive oil, a squeeze of lemon juice and a generous pinch of coarse sea salt.

STEP 4: Blend. If using a food processor, pulse several times until combined. If using a blender (as shown in the picture) blend until smooth. The texture will be different when mixed in a blender versus a food processor.

Important tip: crush the garlic before adding it to the blender to prevent having big chunks left in your pesto. You can mince it with a knife or use a garlic press.

Linguine With Pesto & Pine Nuts Recipe

STEP 6: Mix until the pasta is well covered. Add a splash of water if necessary. Serve with a squeeze of lemon and extra pine nuts.

Add your pesto to a clean container that you can close airtightly. Pour a layer of olive oil on top to prevent oxidation. This will keep your pesto fresh for longer and prevent it from turning brown.

You can keep it in the fridge in an airtight container for up to 5 days or freeze it for up to three months. I like to freeze it into ice cubes for easy portioning.

Linguine With Pesto Sauce (linguine Al Pesto)

A bland-tasting pesto can be due to a very mild basil variety. You can try adding more basil and enhancing the overall flavor with a little lemon zest or some extra salt. Don't forget to gently rub the basil leaves with your fingers to release the aromatic oils.

When the pesto is exposed to air, oxidation (a chemical reaction) occurs and gives the pesto a brown color. To prevent this from happening you can blanch the basil leaves in boiling water for 5 seconds (not more) and dunk them in ice water right away. Pat the leaves dry before blending.

You can definitely add the basil stems to your pesto, especially the thin ones. You may want to remove thick and sturdy stems. Add them to your compost if you have one.

Linguine Pesto With Chicken

Pasta al pesto is the perfect summer dish. Fresh basil, pine nuts and a few other simple ingredients are all you need to make the most delicious homemade basil pesto.

Calories: 710 kcal | Carbohydrates: 65 g | Protein: 12 g | Fat: 47 g | Saturated Fat: 6 g | Fiber: 3 g | Sugar: 2 g

If you tried this recipe or any other recipe from the blog, make sure to let me know how you liked it by leaving a star rating and a comment below. Your feedback really matters! To never miss

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