Premier Series

January, 2014

Linguine Al Pesto Genovese

This recipe comes from Valentina Guolo-Migotto, Executive Chef at the winery’s authentic Italian bistro. This simple Italian-style recipe is perfect for Spring.  Pair with this month's selection from Ca'Momi Winery and you have a very Cal-Ital wine adventure!


• 2 Tbsp extra virgin olive oil
• 2 potatoes (medium)

• 12.5 ounces pasta (long)
• 7 oz.  green beans
• 1 cup Pesto sauce (see recipe below)

Wash green beans and remove ends, then boil in salted water.  Drain when still crispy. Peel and cut potatoes into small cubes and placed in pot of boiling salted water. Add pasta. 

In a mixing bowl, combine green beans, oil and pesto sauce. Add a ladle of cooking water to the mixture and mix gently to blend ingredients. When the pasta and potatoes are both cooked, drain pasta with the potatoes, and pour into the bowl with pesto sauce and green beans. Stir ingredients gently and serve.

Garnish with basil leaves. Enjoy!

Pesto Sauce:
Garlic 2 cloves
Salt  1 pinch
1/4 cup Extra virgin olive oil
1 Tbsp pine nuts
1/4 cup basil
1/3 cup Parmigiano Reggiano
2 Tbsp Pecorino Romano

Place all ingredients in a food processor or blender until smooth.