Ingredients:

  • 12 oz (340 g) linguine or fettuccine
  • 2 tablespoons (30 ml) olive oil
  • 1 clove garlic, minced
  • Salt, to taste
  • Freshly cracked pepper, to taste
  • 1 lb (450 g) fresh langoustines, cleaned and deveined
  • 1 tablespoon (15 g) butter
  • 1 tablespoon (15 ml) lemon juice
  • 2 cups (60 g) fresh basil leaves
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1/2 cup (120 ml) extra-virgin olive oil
  • 1/3 cup (50 g) pine nuts
  • 2 cloves garlic
  • Salt, to taste

Instructions:

  1. Boil a large pot of salted water.
  2. Add the pasta and cook until al dente, according to package instructions.
  3. Reserve 1 cup of pasta water, then drain the pasta.
  4. In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan.
  5. Pulse until coarsely chopped.
  6. With the processor running, gradually add olive oil until smooth.
  7. Season with salt to taste.
  8. Heat butter and olive oil in a skillet over medium-high heat.
  9. Add minced garlic and sauté until fragrant, about 1 minute.
  10. Add langoustines; season with salt, pepper, and lemon juice.
  11. Cook langoustines for about 3-4 minutes until they turn pink and opaque.
  12. Add the cooked pasta to the skillet with langoustines.
  13. Stir in the pesto and reserved pasta water gradually until the sauce reaches desired consistency.
  14. Toss gently to combine, cooking for an additional minute.