| This recipe is liked by 0 person(s). |
Linguine with Spinach & Herb Pesto
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Ingredients | |
| 4 ounces | fresh baby spinach |
| 1/4 cup | slivered blanched almonds |
| 1/4 cup | fresh basil leaves |
| 2 teaspoons | chopped fresh oregano |
| 1 teaspoon | chopped fresh thyme |
| 1/4 teaspoon | black pepper |
| 1 large | garlic clove, chopped |
| 2 tablespoons | organic vegetable broth |
| 2 teaspoons | fresh lemon juice |
| 1/4 teaspoon | salt |
| 2 tablespoons | extra-virgin olive oil |
| 1 ounce | Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup) |
| 8 ounces | uncooked linguine |
Preparation
1. Place spinach in a microwave-safe bowl; cover bowl with plastic wrap. Microwave at HIGH 2 minutes or until spinach wilts. Remove plastic wrap; cool slightly.
2. Place spinach, almonds, and next 5 ingredients (through garlic) in a food processor. Process until chopped. Add broth, juice, and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended. Scrape into a bowl; stir in half of cheese. Cover with plastic wrap.
3. Cook pasta according to package directions, omitting salt and fat. Drain. Toss pasta with 1/2 cup pesto. Arrange about 1 1/2 cups pasta mixture in each of 4 bowls; top each serving with 2 tablespoons remaining pesto and 1 1/2 teaspoons remaining cheese.
Serves 4. 353 calories, 13.2 g fat, 4.3 fiber
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe