linguine with spinach-herb pesto

Name: Linguine with Spinach-Herb Pesto
Prep time: 25 min
Cook time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 4 ounce(s) fresh baby spinach; 1/4 cup(s) slivered blanced almonds; 1/4 cup(s) fresh basil leaves; 2 teaspoon(s) fresh oregano, shopped; 1 teaspoon(s) fresh thyme, chopped; 1/4 teaspoon(s) black pepper; 1 large garlic clove, chopped; 2 tablespoon(s) vegetable broth; 2 teaspoon(s) fresh lemon juice; 1/4 teaspoon(s) salt; 2 tablespoon(s) extra-virgin olive oil; 1 ounce(s) parmigiano-reggiano cheese, grated and divided (about 1/4 cup); 8 ounce(s) linguine, uncooked

(2 RATINGS)

8 Pinches 1 Photo

Lynette C

Gulf Breeze, FL

Updated on Jan 2, 2016

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

Rate

prep time 25 Min

cook time 15 Min

method Food Processor

yield 4 serving(s)

Ingredients

4 ounces fresh baby spinach
1/4 cup slivered blanced almonds
1/4 cup fresh basil leaves
2 teaspoons fresh oregano, shopped
1 teaspoon fresh thyme, chopped
1/4 teaspoon black pepper
1 large garlic clove, chopped
2 tablespoons 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 linguine, uncooked

How To Make linguine with spinach-herb pesto

Step 1

Place 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.

Step 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 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.
Step 3

Cook 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!
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