Best Linguine With Pesto And Mussels Recipes

3-Ingredient Mussels With White Wine and Pesto image

Provided by Molly Baz

Yield 4 appetizer servings

Number Of Ingredients 4

1 cup dry white wine
2 pounds mussels, debearded, scrubbed
1/2 cup fresh store-bought pesto
Kosher salt, freshly ground pepper

Steps:

Bring wine to a boil in a large pot. Add mussels, cover, return to a boil, then reduce heat and bring to a simmer. Cook mussels until they open, 3-4 minutes. Stir in pesto; season with salt and pepper.
Using a slotted spoon, divide mussels among bowls. Top evenly with broth and serve immediately.

Tagliatelle with Mussels, Clams and Pesto image

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

12 littleneck clams, scrubbed
12 mussels, scrubbed, debearded
1 cup dry white wine
8 ounces tagliatelle or linguine
6 tablespoons purchased pesto
1/4 cup sliced drained oil-packed sun-dried tomatoes
1/4 teaspoon dried crushed red pepper

Steps:

Combine clams, mussels and wine in heavy large pot; bring to boil over medium-high heat. Cover pot; cook until shellfish open, about 7 minutes (discard any that do not open). Using tongs, transfer shellfish to bowl; cover with foil to keep warm. Reserve shellfish juices.
Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite.
Drain pasta; return to same pot. Add reserved shellfish juices, pesto, sun-dried tomatoes and crushed red pepper. Toss over medium heat just until sauce coats pasta. Season with salt and pepper. Divide pasta between 2 bowls; top with shellfish and serve.

Linguine with Pesto and Mussels Recipe - (4.5/5) image

Provided by neysa

Number Of Ingredients 10

For Pesto:
1 big bunch basil
2 large handfuls pine nuts or almonds
garlic
olive oil
salt and pepper to taste
1 lb. mussels, washed
1-2 garden tomatoes
1 ball mozzarella
Linguine or favorite pasta

Steps:

For Pesto: Combine basil, nuts, and garlic in food processor. Blend. Add in olive oil until creamy. Add salt and pepper to taste. Cook mussels according to Chezus' instructions. Cook pasta to al dente. Strain pasta and combine with pesto, tomatoes, and mozzarella. Spoon mussels on top and serve with crusty bread.