Linguine with lettuce pesto
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 10 min
- Serving: 4
Listen to the recipe
PRESENTATION
So here's the thing, linguine with lettuce pesto is a really cool twist on that classic pasta dish from Liguria. Honestly, it's nestled in the beautiful northwestern corner of Italy, and it’s pretty much amazing. Instead of the usual basil, you've got crisp lettuce as the base for this lettuce pesto recipe. Blended with almonds, some authentic Parmigiano Reggiano DOP, and sun-dried tomatoes—seriously good—it creates a creamy, smooth sauce. You get this fresh and mild flavor—which is perfect for when you want something different but still super tasty. Really really tasty.
Now, toss it with linguine, and the lettuce pesto pasta clings to each strand. Every bite—so so good—has that tender, almost sweet green flavor. And you know what? You can whip this up in under 30 minutes. Can't go wrong. Makes it a go-to for busy days or when you want something special on the table without stress.
In Liguria, the locals love to tweak pasta sauces based on what's fresh, and this linguine with lettuce pesto is a perfect example. It's light, easy, and has that hint of elegance—seriously—even though the steps are simple. During the summer, you'll often find versions with shrimp or crab for a seafood twist or extra herbs for added color. This homemade pesto sauce is ideal for family dinners and works great when you are hosting friends. Being a vegetarian pasta dish, it fits into many healthy pasta recipes, and the creamy, moist finish from the cheese and nuts keeps it rich without being heavy. Amidst all the quick dinner ideas out there, this green pesto version stands out for being unique and really easy to make. Full of summer-ready flavor. Whether you're a fan of traditional Italian cuisine or looking to try something new, this dish is sure to delight with its deliciously fresh taste and Ligurian flair.
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INGREDIENTS
- for the pasta
- Linguine pasta 11.3 oz (320 g)
- for the lettuce pesto
- Lettuce 0.5 lb (340 g)
- Sun-dried tomatoes in oil 0.8 oz (20 g)
- Almonds 1 oz (30 g)
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - 36 months
- Extra virgin olive oil 3 tbsp (40 g)
- for garnish
- Sun-dried tomatoes in oil to taste
- Parmigiano Reggiano PDO cheese 0.8 oz (20 g) - Aged 36 months
- Pea sprouts to taste
How to prepare Linguine with lettuce pesto
To prepare the linguine with lettuce pesto, first put a large pot of water on the heat, salted to taste, which will be used to cook the pasta. Then move on to the pesto: wash the lettuce leaves thoroughly, dry them very well and roughly chop them 1. Transfer the lettuce to the bowl of a food processor together with the sun-dried tomatoes 2 and the almonds 3.
Add the grated Parmigiano Reggiano DOP 4, a pinch of salt 5 and blend everything 6.
Then pour in the extra virgin olive oil 7 and run the food processor again until you obtain a creamy, smooth pesto. Transfer the pesto to a large bowl. When the water reaches a boil, cook the linguine 9.
Meanwhile prepare the Parmigiano Reggiano DOP shavings with a vegetable peeler. Add a couple of tablespoons of the pasta cooking water to the lettuce pesto 11, then drain the linguine al dente, rinse them briefly under cold water and transfer them to the bowl with the pesto 12.
Mix them carefully 13 until the pesto is evenly distributed 14. Transfer the linguine to plates, finish with pea shoots 15.
Also add some pieces of sun-dried tomatoes 16, the Parmigiano Reggiano DOP shavings 17 and serve your linguine with lettuce pesto 18.