The addition of flaxseed gives this pasta favorite a healthy boost. This pesto will keep for a week in the refrigerator or up to a month in the freezer. To serve, bring the pesto to room temperature (never heat pesto) and add a little water if necessary to get the right consistency.
- Coarse salt
- 1 pound linguine
- 1/2 Parsley-Flaxseed Pesto
- Freshly grated Parmesan cheese
- Bring a large pot of water to a boil; add salt. Cook linguine until al dente according to package instructions; drain, and reserve 3/4 cup cooking water. Return linguine to pot, and add pesto and reserved cooking water; toss well to coat. Season with salt. Serve with Parmesan, if desired.