Linguine al pesto rosso (linguine pasta in red pesto sauce)

Aromatic basil and sun-dried tomatoes combine with pine kernels and Parmesan to create a heavenly red pesto from Gino D`Acampo
By Gino D'Acampo
Linguine al pesto rosso (linguine pasta in red pesto sauce)
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 500 g linguine
  • 2 leaves basil
  • 150 g sun-dried tomatoes, in olive oil
  • 1 handfuls pine kernels
  • 5 tbsp extra virgin Italian olive oil
  • 50 g parmesan, freshly grated
  • 1 pinches black pepper


1. Cook the pasta in salted boiling water according to the manufacturer's instructions, until al dente.2. In the meantime put the basil, sun-dried tomatoes, pine kernels and the extra virgin olive oil in a blender and blitz until the mixture resembles a smooth paste. 3. Transfer the paste to a large bowl, add the Parmesan cheese and season with salt and freshly ground black pepper. Leave for 5 minutes or so to allow the flavours to develop. 4. Drain the pasta and toss in the bowl of red pesto dressing. Serve immediately with freshly grated Parmesan on top.

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