Name: Linguine with Winter Pesto
Yield: 2 Generous servings
Ingredients: 2 1/2 cups lightly packed Italian parsley leaves; 3/4 cup olive oil; 1/2 cup toasted pine nuts; 2 teaspoons fresh thyme leaves or 3/4 teaspoons dried, crumbled; 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried, crumbled; 1 medium garlic clove; 1/3 cup freshly grated Parmesan cheese; 12 ounces linguine pasta; 1/3 cup chopped toasted pine nuts

This parsley-based pesto is a nice alternative to the classic basil one--and it's especially handy for December, when there might not be fresh basil at the market. The recipe yields about 1 1/3 cups of sauce.

Recipe information

Yield
2 Generous servings

Ingredients

2 1/2 cups lightly packed Italian parsley leaves

3/4 cup olive oil

1/2 cup toasted pine nuts

2 teaspoons fresh thyme leaves or 3/4 teaspoons dried, crumbled

1 teaspoon minced fresh rosemary or 1/2 teaspoon dried, crumbled

1 medium garlic clove

1/3 cup freshly grated Parmesan cheese

12 ounces linguine pasta

1/3 cup chopped toasted pine nuts

Preparation

Step 1
Combine first 6 ingredients in processor and blend to coarse puree. Blend in cheese using on/off turns. Season to taste with salt and pepper. (Can be prepared 1 week ahead. Transfer pesto to jar. Pour enough additional oil over pesto to cover completely. Cover and refrigerate. Pour off extra oil before using.)
Step 2
Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain well. Return to same pot. Add pesto sauce and toss to coat pasta evenly. Transfer to large platter. Garnish with chopped pine nuts.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes