Pine Nut Pesto Linguini
to Prep & to Cook
Yields 12 (6 servings × 2)
Pesto usually contains basil however this dish uses unique ingredients like fish sauce for that super delicious umami flavor.
1/2 cup Italian bread crumbs for topping
1 tbsp. fish sauce
½ cup extra-virgin olive oil
1 pepperoncini stemmed, seeded, and diced
½ cup packed basil leaves
1 chipotle pepper (in a can with adobo sauce)
1 lb linguine
1 pound grape tomatoes
1/4 cup chopped pine nuts
Toast pine nuts in a cast-iron skillet over medium high heat until they’re faintly golden-brown and fragrant. Set aside to cool.
Place cool nuts along with tomatoes, basil, chipotle, and pepperoncini in the bowl of a food processor. Pulse until smooth, scraping down sides of bowl once or twice. Run processor for about thirty seconds while drizzling in olive oil and fish sauce. Adjust salt to taste.
Boil pasta for 7-10 minutes. Drain and toss with pesto. Top with toasted bread crumbs just before serving.
Recipe by Sue