Ingredients:
- 320g Linguine di Gragnano
- 170g of arugula and almond pesto
- 1/4 cup grated Parmesan cheese (optional)
- Extra virgin olive oil, to taste
- Salt and pepper to taste
Instructions:
- Cook the pasta: Bring a pot of salted water to a boil. Cook the linguine al dente according to package directions.
- Combine and serve: Drain the pasta al dente, reserving about 1/2 cup of the cooking water. Return the pasta to the pot and add the prepared pesto. Toss well to coat the pasta evenly, adding a little of the reserved cooking water if needed to loosen the sauce.
- Plate: Divide the linguine among plates and serve immediately, garnished with a drizzle of extra virgin olive oil and a sprinkle of Parmesan cheese (if desired).
Chef's tips:
- If the pesto is too thick, add a tablespoon of the pasta cooking water at a time until you reach the desired consistency.
- To add a touch of freshness, stir in a handful of chopped fresh arugula before serving.
- For a richer flavor, add a knob of butter to the pasta along with the pesto.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
