Olive Garden Linguine A Pesto Recipes

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OLIVE GARDEN LINGUINE A PESTO



Olive Garden Linguine a Pesto image

Make and share this Olive Garden Linguine a Pesto recipe from Food.com.

Provided by byZula

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 ounces fresh basil
1/2 cup pine nuts
2 small garlic cloves
1/4 cup extra virgin olive oil
1/2 cup grated parmesan cheese
1/4 cup grated romano cheese
1/2 teaspoon fresh ground black pepper
1 lb linguine
2 tablespoons butter, cut small pieces (optional)

Steps:

  • Combine the basil, pine nuts, olive oil and garlic in a food processor until finely chopped.
  • Transfer to a bowl and mix in the cheeses and black pepper.
  • (This sauce does not call for salt because of the saltiness of the cheeses used.).
  • In a large pot, bring 5 quarts of water to a boil. Add about 1 tablespoon of salt.
  • Add the pasta and stir frequently until al dente (about one or two minutes less than the cooking time recommended on the package).
  • Drain the pasta, reserving 3 ounces of the cooking water.
  • Place the pasta, pesto sauce, water, and butter in a large bowl and toss until all ingredients are well mixed.
  • Serve immediately.

Nutrition Facts : Calories 738.2, Fat 31.9, SaturatedFat 6.1, Cholesterol 16.5, Sodium 263.6, Carbohydrate 89.3, Fiber 4.7, Sugar 3.9, Protein 24.5

LINGUINE AL PESTO (LINGUINE WITH PESTO SAUCE AND POTATO)



Linguine al Pesto (Linguine with Pesto Sauce and Potato) image

Provided by Food Network

Categories     main-dish

Yield Serves 6

Number Of Ingredients 13

1 pound fresh or dried linguine
1 boiling potato, peeled and cubed
1 cup pesto (see below)
3 tablespoons unsalted butter
1 cup grated Parmesan cheese, for serving
Freshly ground black pepper, for serving
2 cloves garlic
3/4 cups pine nuts
Salt
Leaves fromo 1 bunch basil, about 1/4 pound, well washed and dried
1/2 cup extra virgin olive oil
1 cup grated Parmesan cheese
1/2 cup grated hard pecorino cheese

Steps:

  • When cooking the pasta, add a potato to the salted water. This trick returns to the pasta the starch it tends to lose in draining, thus preventing the linguine from clumping. Drain the pasta cubes along with the pasta, reserving a little of the cooking water. Transfer the pasta and potato to a large bowl and dress them with the pesto and butter. If the pasta looks too dry, add a little of the reserved cooking water. Serve in individual dishes, topping each with grated Parmesan cheese and pepper.
  • If using a food processor, put the garlic, pine nuts, a pinch of salt, the basil, and the oil into the bowl and process it until the ingredients form a smooth paste. Add the Parmesan and the pecorino and pulse just to combine. Taste and adjust the salt.

OLIVE GARDEN LINGUINE WITH MIXED SWEET PEPPERS



Olive Garden Linguine With Mixed Sweet Peppers image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.

Provided by Member 610488

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb linguine
1 cup red bell pepper, diced into 1 inch cubes
1 cup yellow bell pepper, diced into 1 inch cubes
1 cup Italian plum tomato, seeds and jelly removed, diced into 1 inch cubes
4 medium garlic cloves, peeled and minced
4 tablespoons fresh basil, minced
3 tablespoons extra virgin olive oil
1/2 cup parmesan cheese, freshly grated

Steps:

  • Preheat heavy skillet over medium heat. Add olive oil and sauté garlic until just white. Add all ingredients (except pasta and Parmesan cheese) and sauté, stirring constantly until peppers are crisp tender.
  • Cook pasta according to package directions.
  • Add pasta and Parmesan cheese to sauté pan. Stir to blend well with vegetables. Add salt and fresh ground pepper to taste.
  • Transfer to large serving platter. Serve immediately.

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