Pasta al Pesto Recipe | Linguine with Pesto Sauce | Pesto Pasta

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a lower-calorie option, while pecorino is often less expensive.

Bring a large pot of salted water to a boil.

Add the pasta and cook according to the package instructions until al dente.

Drain the pasta and return it to the pot to keep warm or transfer to a mixing bowl.

While the pasta cooks, make the garlic breadcrumbs and prepare the basil pesto sauce.

Toast or air fry the bread at 400°F for 5 minutes until golden and crispy. Cool and then pulse in a food processor to a coarse texture.

Heat olive oil in a skillet over medium-low heat.

Once the oil is hot, add the grated garlic and sauté until fragrant.

Add breadcrumbs and salt and sauté until golden brown.

Remove from heat and add Italian seasoning. Mix to combine and transfer to a bowl to cool.

Add the pesto to the cooked pasta. Toss well with tongs. Taste and adjust salt and pepper to taste.

Serve immediately, garnished with extra Parmesan cheese, freshly cracked pepper, chili flakes, and garlic breadcrumbs. Drizzle some olive oil and add basil leaves and cherry tomatoes if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens