Ingredients:

  • 2 cups fresh basil leaves (60 grams)
  • 1/2 cup grated Parmesan cheese (50 grams)
  • 1/2 cup extra-virgin olive oil (120 milliliters)
  • 1/3 cup pine nuts (50 grams)
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 pound frozen langostino tails, thawed (450 grams)
  • 1 tablespoon olive oil (15 milliliters)
  • 1 teaspoon red pepper flakes (optional)
  • 12 ounces linguine or spaghetti (340 grams)
  • Water for boiling
  • Salt, to taste

Instructions:

  1. Boil a large pot of salted water.
  2. Add pasta and cook according to package instructions until al dente. Drain and set aside.
  3. In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse to combine, then slowly add olive oil while processing until smooth. Season with salt and pepper.
  4. Heat olive oil in a skillet over medium heat. Add langostino and red pepper flakes (if using). Cook for 5-7 minutes or until heated through and slightly golden.
  5. Toss the cooked pasta with the prepared pesto in a large mixing bowl. Gently fold in the sautéed langostino until well combined.
  6. Plate the pasta and langostino mixture. Garnish with extra Parmesan and fresh basil if desired.