Ingredients

The following ingredients have 4 Servings
  • 14 ozs Linguine
  • 0.375 cup olive oil
  • 1 cup mussels (cooked and shelled)
  • 2 cloves garlic cloves (finely chopped)
  • 0.375 cup white wine
  • 1 bunch Basil (chopped, a few leaves set aside to garnish)
  • 2 Tbsps Pine nuts
  • 2 Tbsps freshly grated Parmesan
  • 2 tomatoes (peeled and diced)

Instruction

  • Cook the linguine in plenty of boiling, salted water according to the package instructions until al dente.
  • Heat 2 tbsp oil and fry the mussels and the garlic. Deglaze with the wine and simmer for about 2 minutes.
  • Puree the chopped basil and the pine nuts gradually adding the remaining oil in a thin stream to produce a creamy pesto. Finally stir in the Parmesan and season to taste with salt and ground black pepper.
  • Add the tomatoes and drained pasta to the mussels and stir in the pesto. Season to taste and serve garnished with basil leaves.