Linguini with fresh indau leaf pesto
4 servings
20 minutes
Linguini with fresh indau leaf pesto is an exquisite dish of European cuisine filled with freshness and rich aroma. Arugula adds a spicy bitterness to the sauce, pine nuts contribute a delicate nutty note, and garlic provides a slight sharpness. Olive oil binds the flavors together, making the pesto rich and velvety. Grated pecorino romano enhances the depth of flavor with a salty hint. Serving it with linguini makes this dish refined yet simple to prepare. It is perfect for both family dinners and romantic evenings. Inspired by Italian traditions, it transports the gourmet to the sunny atmosphere of Tuscany, where cooking is an art of enjoying life.
1
Combine arugula, garlic, and pine nuts in a blender, chop while gradually adding olive oil.
- Rocket (arugula): 100 g
- Garlic: 1 clove
- Pine nuts: 25 g
- Olive oil: 4 tablespoons
2
Add cheese and salt.
- Grated Pecorino Romano: 25 g
3
Boil the linguine, drain it, and leave 2 tablespoons of the water in which the pasta was cooked.
- Linguine: 400 g
4
Mix pesto, linguine, and 2 tablespoons of the pasta cooking water. Serve topped with Pecorino to taste.
- Grated Pecorino Romano: 25 g
