Pesto Sauce on Fettucine
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This pesto sauce was inspired by Tony Mantuano, one of my favorite online chef instructors at Panna Cooking. You may recognize his name since he was one of the champion chefs from Bravo’s Top Chef Masters show.
I’ve been a member of Panna Cooking for a few months now, and I’ve learned a variety of creative recipes and cooking skills that have definitely elevated my cooking game. It’s even given me the confidence to share dishes online with you.
Below is the Linguine with Pesto made by Tony Mantuano. My version of this pesto is not exactly the same as his (obviously), because I substituted a few ingredients. But since the instructors offer great advice and tips about general cooking skills, I’m comfortable creating my own version, and it’s pretty tasty too (if I do say so myself).
My version used Cotija cheese, it’s a Mexican cheese similar to Parmesan. If you don’t have Cotija cheese, you can use Parmigiano Reggiano. I also used fettuccine noodles instead of linguine noodles, and lastly, I made a green bean and diced potato salad on the side (recipe coming soon) instead of placing them in the pasta dish. My recipe is below, and my ‘taste tester’ said it was delicious, but as a bonus, you may want to try Tony’s as well.
Pesto with FettuccinePrint This
- 2 tbsp Italian pine nuts
- 1 C Basil, loosely packed
- 1 Garlic clove, cut lengthwise
- 1/8 to 1/4 C olive oil
- 3/4 C grated Cotija, divided, plus more for garnish
- 1/2 Russet potato, peeled and diced
- 1/2 lb Linguine
- Make the pesto: Heat a skillet and lightly toast the pine nuts until fragrant. Set aside. Blanch the basil (to prevent oxidizing) by bringing a pot of water to a boil and preparing an ice bath. Place the basil in the boiling water for 15 seconds; then immediately remove with a slotted spoon to an ice bath to stop the cooking. When the basil is cool, remove, squeeze out the water, and set aside. In a blender, add the basil, pine nuts, garlic, oil, a pinch of salt, and ¼ cup Cotija. Mix until combined but still slightly chunky. Remove to a bowl and stir in 1/4 cup Cotija.
- Cook the pasta: Bring a large pot of water with three pinches of salt to a boil. Add the potatoes, cover, and bring back to a boil, 2-3 minutes. Add the linguine to the boiling water and after several minutes. Continue cooking until the pasta’s al dente, about 3 minutes less than what the box advises. Reserve 1/2 cup of pasta water, drain, and return the pasta and potatoes to the pot.
- Assemble the dish: Toss the pasta water back into the pasta mixture; then stir in the pesto. Add the remaining 1/4 cup Cotija and toss, using the heat from the pasta to create a rich and aromatic sauce. Place in a serving bowl, top with more Parmesan, and serve.
I hope you enjoy – and if you have any questions, feel free to comment below!