Recipe: Princess Cruises’ Linguine Al Pesto Alla Moda Ligure & Viking River Cruises’ Sangria

Tempt your tastebuds today on National Linguine Day with Princess Cruises’ Linguine Al Pesto Alla Moda Ligure, which is a popular menu item on the line’s Panama Canal routes. This light pasta dish made with pesto and fresh vegetables can be served as a main course or as a side dish, depending on how hungry you are. We think it pairs well with a juicy steak! Looking to quench your thirst? We recommend pairing it with Viking River Cruises’ Sangria made with fresh fruit. Happy Tasty Tuesday!

Linguine Al Pesto Alla Moda Ligure – Princess Cruises

 Ingredients

• Fresh Basil gives the dish a beautiful green color.
• 1 lb. red bliss potatoes
• 1/2 lb. fresh green beans
• 1.5 lbs. dried linguine
• 3 cups fresh basil leaves
• 4 large garlic cloves
• 1/2 cup pine nuts
• 1 ½ cups extra virgin olive oil
• 1 ¼ cups grated Parmesan cheese
• salt
• pepper
• fresh basil
•  ½ cup pine nuts

Instructions

• In a blender, puree the basil, garlic, pine nuts and olive oil into a smooth paste.
• In a bowl, mix the blended paste with the Parmesan cheese and season to taste with salt and pepper.
• Place the potatoes in 2 quarts of cold, salted water and bring to a boil.  Remove the potatoes when they are tender, but not falling apart.
• Slice the potatoes and season to taste with salt and pepper.
• Blanche the green beans in 2 quarts of salted boiling water for approximately 6 minutes, until the beans are slightly tender, but still have a crisp to them.
• Chill the beans in ice water until they are ready to be served.
•  Bring 6 quarts of water to a boil, then put the linguine in the boiling water for roughly 8 minutes for an al dente pasta.
• When the pasta is done, transfer all ingredients (pesto, potatoes, green beans and pasta) into a saute pan and stir the mixture together.
• Preheat the oven to 400-degrees, and when heated place the pine nuts inside to brown up for a few minutes.
• Garnish with the pine nuts and fresh basil. 

Sangria – Viking River Cruises

 Ingredients

• 1 lg orange, peeled, segmented and cut in half
• 1 C (151 g) strawberries, hulled and quartered
• 1 C (155 g) seedless green grapes, cut in half
• 1 (750 ml) bottle rosé wine
• ⅓ C (89 ml) Cointreau or other orange-flavored liqueur
• Juice of 1 lemon

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