Italian
Pesto Genovese Pasta
Pesto Genovese Pasta is Italian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1 lb linguine
- 3 cups fresh basil
- 1/3 cup pine nuts
- 1/2 cup grated parmesan
- 1/4 cup grated pecorino
- 2 garlic cloves
- 1/2 cup olive oil
- 1 cup green beans
- 2 baby potato
- 1/2 tsp salt
How to cook it
- Bring a large pot of salted water to a boil.
- Add the diced potato and cook 5 minutes, then add the green beans and the linguine and cook until the pasta is al dente.
- Meanwhile blend the basil, pine nuts, parmesan, pecorino, garlic, and olive oil into a smooth pesto and season with salt.
- Reserve a cup of pasta water, then drain the pasta, potatoes, and beans.
- Toss everything with the pesto in a warm bowl, loosening with pasta water until creamy.
- Serve right away.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Pesto Genovese Pasta carries tree nuts, dairy, and gluten. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | Yes | Baked Manicotti |
| Dairy | Yes | Chicken Cacciatore |
| Gluten | Yes | Butternut Squash Risotto |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Grains, Nuts and seeds, Dairy, and Vegetables
- How this was set
- Hand audited
When to cook it
Pesto Genovese Pasta takes about 30 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in summer, which is when what goes into it is worth buying.
More to cook
Cooked from the same things
Other dishes built on pasta, basil, and pine nut.
From the same kitchens
More cooking from the United States.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.