Linguine al Pesto

PUBLISHED June 24, 2020

Chef Jurgen Kulli
Chef de cuisine
Four Seasons Landaa Giraavaru

Taking up the Blu Beach Club baton, Chef Jurgen Kulli joined Four Seasons Landaa Giraavaru in 2019 with 8 years of Michelin-star restaurant experience gained in Italy, France, Hong Kong and Moscow, just to mention a few. Don’t be misled by his German-sounding name, bestowed by his football-mad dad: Italian-born Jurgen is as much of a legend in the kitchen as his namesake was on the pitch!

Linguine al Pesto is one of Italy's best-loved dishes. In Landaa Giraavaru, Chef Jurgen uses basil - the key ingredient in this recipe - which is grown in our very own island herb garden. He thinks this is the perfect culinary 'marriage': locally grown, zero-mile produce which meets a century-old Italian culinary tradition.

Ingredients

(serves 1)
Cherry tomatoes 50 g
Extra virgin olive oil 70 ml
Salt (to taste)
Sugar 1 tsp
Basil 100 g
Orange zest (from 1 orange)
Parmesan 50 g
Pinenuts 25 g
French beans 40 g
Linguine 100 g
Garlic 1 clove
Ice 2 cubes for the blender
Ice 5 cubes to cool down basil and french beans in a water bowl

 

Preparation / Method

(serves 1)
Cherry tomatoes 50 g
Extra virgin olive oil 70 ml
Salt (to taste)
Sugar 1 tsp
Basil 100 g
Orange zest (from 1 orange)
Parmesan 50 g
Pinenuts 25 g
French beans 40 g
Linguine 100 g
Garlic 1 clove
Ice 2 cubes for the blender
Ice 5 cubes to cool down basil and french beans in a water bowl