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Active time
10 minutes
Total time
1 hour 45 minutes
6 servings

1 (16 oz) box whole grain linguine

1 lb. heirloom tomatoes, diced

2 Tbsp. Romano cheese, grated

2 Tbsp. Parmigiano-Reggiano cheese, grated

10 leaves fresh Italian parsley

10 leaves fresh basil

1 tsp. fresh oregano

1 packed Tbsp fresh tarragon

2 cloves garlic, chopped

4 Tbsp. pistachios, chopped

½ cup extra virgin olive oil

Freshly ground pepper, to taste

Sea salt, to taste


  1. Season tomatoes with salt and pepper; allow to drain in a colander for 1 hour. 
  2. Meanwhile, prepare the pesto. Process the garlic, cheeses, nuts and herbs in a blender. Add the olive oil slowly while processing.
  3. Combine the pesto mixture and the tomatoes in a bowl and marinate for 30 minutes.
  4. Bring a large pot of water to a boil. Cook the linguine according to the package directions.
  5. Drain and toss with the tomatoes and pesto mixture before serving.


Recipe and photo courtesy of Barilla.  For more great whole grain pasta recipes, be sure to visit the Barilla homepage!


Calories: 480
Total Fat: 26g
Saturated Fat; 5g
Sodium: 100mg
Carbohydrate: 57g
Fiber: 1g
Total Sugars: 5g (Added Sugar: 0g)
Protein: 16g

Yield: 6 servings

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