Linguine with Spinach-Herb Pesto

Lynette !


A slightly different twist on pesto. I love spinach, so love this version. From cooking light. Perfect for a side or main dish.

★★★★★ 2 votes
25 Min
15 Min
Food Processor


4 oz
fresh baby spinach
1/4 c
slivered blanced almonds
1/4 c
fresh basil leaves
2 tsp
fresh oregano, shopped
1 tsp
fresh thyme, chopped
1/4 tsp
black pepper
1 large
garlic clove, chopped
2 Tbsp
vegetable broth
2 tsp
fresh lemon juice
1/4 tsp
2 Tbsp
extra-virgin olive oil
1 oz
parmigiano-reggiano cheese, grated and divided (about 1/4 cup)
8 oz
linguine, uncooked


1Place spinach in a microwave-safe bowl; cover bowl with a plastic wrap. Microwave at High for 2 minutes or until the spinach wilts. Remove the plastic wrap; cool slightly.
2Place spinach, almonds, and next 5 ingredients (through garlic) in a food processor. Process until chopped. Add broth, juice, and salt; pulse 5 times. With the processor on, slowly pour the oil through the food chute; process until well blended. Scrape into a bowl; stir in half of the cheese. Cover with plastic wrap.
3Cook the pasta according to the package directions, omitting the salt and fat. Drain. Toss the 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. Enjoy!

About Linguine with Spinach-Herb Pesto

Course/Dish: Pasta, Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian