Linguine with Sicilian Pesto

5 from 6 votes

This recipe will become your summer go to crowd pleaser. Fresh Sicilian pesto with lemony fried capers. Delicious.

Prep Time30

Cook Time10

Total Time40

Course: Main Course

Cuisine: Italian

Diet: Vegan, Vegetarian

Servings: people

Cost: $10

You will need a portion of Sicilian Pesto for this recipe.
Boil Pasta. In a large pot with salted water, boil 1 lb Linguine per package instructions.
Prepare Garnish. While your pasta is boiling, prepare the garnish. In a small frying pan on medium heat, add 1 tbsp Olive Oil and then 3 tbsp Capers. Fry the capers for 3-4 minutes. Add ¼ cup Breadcrumbs, toss and continue to fry for 2-3 more minutes. You're looking for a nice and toasty mixture.
Season Garnish. Remove frying pan from heat, add 2 tbsp Parsley (finely chopped) and 1 tbsp Lemon zest. Stir to combine. Set aside.
Toss Pasta with Prepared Pesto. When your pasta is ready, drain it in a sieve and reserve one cup of water. Return drained pasta to the pot and add the 1½ cups Sicilian Pesto. Toss vigorously to combine. Use the reserved pasta water to loosen up the sauce to your desired consistency.
Plate and Garnish. Plate pasta, add your fried caper and breadcrumb topping and serve with a wedge of lemon.

Refer to the blog post above for more information.

Key Ingredient Notes:

Pasta: Linguine or Tagliatelle will work nicely. But you can use whatever you have on hand.

Pesto: You need to prepare a portion of Sicilian Pesto for this recipe. But you know, you can also make this recipe with my Walnut Basil Pesto too.

Capers: Briny and salty, they basically act like a salty finishing touch to this dish. If you're not a fan of capers, you can omit them, or try chopped green olives instead.

Breadcrumbs: Use regular, unseasoned breadcrumbs. Panko breadcrumbs won't work here.