Linguine with Almond Pesto and Beans

By á-3286

Per Serving:
Calories: 720
Fat: 32 g
Carb: 85 g
Fiber: 10 g
Protein: 25 g

Ingredients

• salt
• 1/3 cup unsalted roasted almonds
• 1 garlic clove
• 1 1/2 cups fresh parsley
• 1 1/2 cups fresh basil
• 1/4 cup mozzarella cheese
• 1/4 cup extra virgin olive oil
• 1/3 cup ricotta cheese
• 1/2 cup chopped pitted kalamata olives
• 12 oz linguine
• 1 15 oz can cannellini or navy beans, drained and rinsed
• 2 plum tomatoes, chopped
• freshly ground pepper

Details

Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

1. Bring a large pot of salted water to a boil. Make pesto: Pulse almonds and garlic in a food processor until finely chopped. Add parsley, basil, and mozzarella cheese and pulse until herbs are chopped, scraping down side of processor as needed. With motor running, drizzle in olive oil and blend until combined. Transfer to a large bowl; stir in ricotta and olives.
2. Add linguine to boiling water and cook as label directs, adding beans to pot in the last 2 mins of cooking. Reserve 1 cup of cooking water, then drain pasta and beans. Transfer to bowl with pesto and toss to coat. Add tomatoes and toss to combine, adding reserved cooking water as needed to loosen. Season with salt and pepper.