Linguine Pasta with Pesto Rosso: Mediterranean Delight on Your Plate

Today, we're sharing an outstanding vegetarian pasta recipe. The delicate linguine noodles, cooked to al dente perfection, serve as the ideal canvas for Pesto Rosso sauce, crafted from sun-dried tomatoes, toasted nuts, Parmesan, and the finest olive oil. The wonderful essence of sun-dried tomatoes shines through in every forkful. We, at Food for Flexitarians, wish you a delightful cooking experience.

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Ingredients Linguine with Pesto Rosso

• 100g homemade linguine pasta (or store-bought)

• 6 cherry tomatoes

• 2 tbsp homemade Pesto Rosso (or store-bought)

• 1 tbsp sliced olives

• 1 tbsp toasted pine nuts

• 1 finely chopped shallot

• A handful of arugula

• Some shaved Parmesan

Preparation of Pasta with Pesto Rosso

Start by bringing a large pot of salted water to a boil. Meanwhile, peel and finely dice the shallot. Carefully wash the arugula and cherry tomatoes, then quarter the tomatoes. In a pan heated with a touch of olive oil, sauté the shallot, olives, and quartered cherry tomatoes together until they achieve a glossy consistency.

While doing this, cook the homemade pasta for about 3-4 minutes or, if using store-bought pasta, follow the instructions on the package.

Now, it's time to combine the cooked pasta, a bit of pasta water, and the Pesto Rosso into the pan with the cherry tomatoes. Ensure all ingredients are well mixed to allow the flavors to harmonize.

Finally, sprinkle the toasted pine nuts and fresh arugula over the pasta. To finish, plate this delightful dish on a warm, inviting platter and generously garnish it with shaved Parmesan. You'll savor the perfect fusion of fresh ingredients and Mediterranean flavors in every bite. Buon appetito!

Resumé

Linguine Pasta with Pesto Rosso is a harmonious fusion of delicate, flat noodles and an intense, red Pesto Rosso sauce. This dish offers a Mediterranean flavor experience that is both easy to prepare and an absolute delight to savor.

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The tools for this recipe

Good pasta doesn’t need an arsenal – but two tools make the difference:

• Premium stainless steel pan – uncoated for real browning and the fond that carries your sauce.

• Premium stainless steel zest grater – lemon zest without the bitter pith, Parmesan like snow.

The code WILLKOMMEN10 gets you 10% off your first order – our thank-you for joining the newsletter.

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FAQ

Can I use store-bought Pesto Rosso instead of homemade?

Absolutely, a good store-bought version works well - just taste it first, as some jarred pestos are saltier than homemade, so adjust the seasoning on the pasta accordingly.

How do I keep the linguine from becoming a sticky clump?

Save a splash of the starchy pasta water before draining and toss it through the pasta with the pesto - it loosens the sauce and keeps the noodles silky instead of clumping.

Can I make this dish vegan?

Yes, simply swap the Parmesan for a vegan hard cheese alternative or nutritional yeast, and check that your Pesto Rosso doesn't contain cheese if using a store-bought jar.