Linguine With Potatoes, Green Beans, an Spinach Pesto

By jads8627

Ingredients

• 6 tablespoons toasted pine nuts, divided
• 7 cups packaged fresh spinach, trimmed
• 1/3 cup grated fresh parmesan cheese
• 1/4 cup chopped fresh basil
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cloves garlic, minced
• 2 tablespoons water
• 1 tablespoon olive oil
• 8 ounces uncooked linquini noodles
• 3 cups 1/2 inch, cubed peeled red potatoes, 3 medium
• 2 cups 2-inch cut green beans, about 1/4 pound

Details

Adapted from yummly.com

Preparation

Step 1

1. Place 3 tablespoons pine nuts, spinach, and next 6 ingredients (spinach through garlic) in a food processor; process until smooth, scraping ides of processor bowl one. With food processor on, slowly pour water and oil through food chute; process until well-blended. Set aside.
2. Cook linguine and potato in boiling water 6 minutes. Add green beans; cook an additional 5 minutes or until potato is tender. Drain. Combine remaining 3 tablespoons pine nuts, spinach mixture, and pasta mixture in a large bowl. Toss well to coat. Garnish with parmesan cheese, if desired.