Spinach-Herb Pesto Linguine
By boscobojo
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
Details
Preparation
Step 1
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.
You'll also love
- Smoked Char Siu Pork Shoulder... 5/5 (1 Votes)
- Luby's Frosted Lime Congeal 3.7/5 (50 Votes)
- PEAR MARTINI 5/5 (1 Votes)
- Fresh Pasta by Trattoria Bel Paese 5/5 (1 Votes)
- Martha Stewart's One Pot Pasta Meal 4.2/5 (31 Votes)
- Birthday Batter Cheesecake Dip... 5/5 (1 Votes)
- Pioneer Woman Creamy Rosemary... 5/5 (1 Votes)
- Tomato Ravioli 4.3/5 (16 Votes)
Review this recipe