Description
This Lemony Pesto Linguine with Roasted Peppers & Pine Nuts is a bright, flavor-packed pasta dish that’s perfect for quick weeknight dinners. Tossed in zesty lemon juice, rich basil pesto, and topped with sweet roasted red peppers and crunchy pine nuts, it’s a delicious vegetarian option full of Mediterranean flair.
Ingredients
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12 ounces linguine
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2 tablespoons olive oil
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3 cloves garlic, minced
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1/2 cup prepared basil pesto
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1 large lemon, zested and juiced
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1 cup jarred roasted red peppers, drained and sliced
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1/4 cup toasted pine nuts
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1/2 cup grated Parmesan cheese
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1/4 cup chopped fresh basil
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Salt and black pepper to taste
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1/2 cup reserved pasta water
Instructions
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Cook linguine in salted water according to package instructions until al dente. Reserve 1/2 cup of pasta water and then drain.
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In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
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Stir in roasted red peppers and cook for 2–3 minutes.
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Lower the heat and add pesto, lemon zest, and lemon juice. Stir to combine.
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Add cooked linguine and reserved pasta water a little at a time, tossing until the sauce coats the pasta.
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Season with salt and black pepper to taste.
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Remove from heat and sprinkle with toasted pine nuts, Parmesan cheese, and fresh basil before serving.
Notes
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Add grilled chicken or shrimp for a protein boost.
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For a dairy-free version, omit Parmesan or use a vegan substitute.
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Use whole wheat or gluten-free linguine if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired