Pasta with Pesto Sauce

27 Reviews
92% would make this recipe again

Linguine with a basil-garlic sauce.

This recipe is the next best thing to savouring a «Pasta al Pesto» in a genuine «trattoria» by the seaside in Genoa, pesto's Italian hometown!

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Preparation : 5 min Cooking : 10 min
540 calories/serving

Ingredients

160 g linguine, or spaghetti
1/3 cup Pesto Sauce 85 mL
3 tbsp pasta cooking water 45 mL
1 tbsp extra virgin olive oil 15 mL
1 pinch salt [optional] 0.2 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Cook the pasta.
  2. While the pasta is cooking, put the pesto sauce in a small bowl, then add salt (as per the quantity specified in the Pesto Sauce recipe) and the specified amount of pasta cooking water, which will warm up the sauce and will dilute it a bit.
  3. Put the drained linguine back into the pasta cooking pot, add the sauce and extra virgin oil, then mix well. Serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

540

Fat

27 g

42 %

Saturated 4.3 g
+ Trans 0 g

21 %

Cholesterol

0 mg

Sodium

440 mg

18 %

Carbohydrate

62 g

21 %

Fibre

4 g

17 %

Sugars

1 g

Net Carbs

58 g

Protein

12 g

Vitamin A

4 %

Vitamin C

2 %

Calcium

6 %

Iron

11 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Manganese, Selenium, Vitamin E, Vitamin K
Good source of  :
Fibre, Magnesium, Niacin, Zinc
Source of  :
Calcium, Copper, Folacin, Iron, Omega-6, Phosphorus, Vitamin B1, Vitamin B6
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables 0
Meat and Alternatives 0
Fats 5
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

27 Reviews (26 with rating only) 92% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Excellent pasta dish. Simple to make but oh so delicious with fresh basil & real parmesean cheese :)

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