Name: Wolfgang Puck’s Perfect Pesto for Summertime Pasta Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1/4 cup pine nuts; 1 lb linguine; 1 cup pasta water; 24 whole fresh basil leaves; 4 garlic cloves; 1/3 cup extra-virgin olive oil; 1/4 tsp salt; 1 cup tomatoes; 8 oz baby arugula leaves; 1 tbsp balsamic vinegar; 1/4 cup Parmesan cheese

Photos of Wolfgang Puck’s Perfect Pesto for Summertime Pasta Recipe

One of the best things about pesto is that it is easy to make and has almost endless variations. This pesto pasta recipe is just as simple but it’s the added ingredients in it that make it stand out. The sun-dried tomato provides some bright contrasting color and hints of sweetness whereas the arugula leaves add yet another dimension with their pleasantly bitter taste.

How To Make Perfect Pesto for Summertime Pasta

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

Serves:

Ingredients

1/4 cup pine nuts
1 lb linguine, or fettuccine or other pasta strands, uncooked
1 cup pasta water, reserved, use as needed
24 whole fresh basil leaves
4 garlic cloves, peeled
1/3 cup extra-virgin olive oil
1/4 tsp salt
1 cup tomatoes, oil-packed, sun-dried, drained and cut into thin julienne strips
8 oz baby arugula leaves
1 tbsp balsamic vinegar
1/4 cup Parmesan cheese, freshly grated

Instructions

Roast the pine nuts in a small, dry skillet over low heat until they darken slightly in color, stirring frequently for 2 to 3 minutes.
Immediately remove the nuts from the pan and set them aside to cool.
Bring a large pot of salted water to a full rolling boil. Cook the linguine according to the manufacturer's suggested cooking time until al dente (tender but still chewy).
Once pasta is done, drain it and reserve 1 cup of the pasta water.

Making the pesto

In a food processor fitted with a stainless-steel blade or a blender, combine the basil, garlic, olive oil, pine nuts and salt.
Process or blend on high speed until smoothly pureed, stopping several times as necessary to scrape down the side of the bowl with a rubber spatula.

Assembling the pasta

Transfer the drained pasta to a mixing bowl. Add the pesto, sun-dried tomatoes, arugula leaves and balsamic vinegar.
Toss well, adding just enough of the reserved pasta water to help the pesto coat the pasta thoroughly and evenly.
With pasta serving spoons, transfer the linguine to individual large, shallow serving bowls. Serve immediately with Parmesan cheese on the side to add to taste.

Nutrition

Sugar: 4g
:
Calcium: 305mg
Calories: 518kcal
Carbohydrates: 67g
Cholesterol: 4mg
Fat: 22g
Fiber: 6g
Iron: 6mg
Potassium: 920mg
Protein: 17g
Saturated Fat: 3g
Sodium: 231mg
Vitamin A: 6233IU
Vitamin C: 42mg

Nutrition Disclaimer

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