Boil the linguine in a pot of well salted water per the maker’s instructions and reserve a half cup of pasta water before draining the pasta
Drain the pasta and set the empty pot off the heat. Add 2 tablespoons of pasta water to the pot, return the drained pasta to the pot and swirl to re-coat in pasta water. This will help the pesto adhere to the pasta.
Add the pesto sauce and mix with a pasta ladle or spatula until each strand is fully coated
Plate immediately, garnish with parsley, a tablespoon of extra pesto sauce (optional) a little grated parmesan and garlic bread