Linguine with potatoes, green beans, and spinach pesto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Pine Nuts; Toasted |
| 7 | cups | Spinach Leaves; Trimmed |
| ⅓ | cup | Grated Fresh Parmesan Cheese |
| ¼ | cup | Chopped Fresh Basil |
| 2 | tablespoons | Lemon Juice |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | Garlic Cloves; Minced | |
| 2 | tablespoons | Water |
| 1 | tablespoon | Olive Oil |
| 8 | ounces | Linguine |
| 3 | cups | Red Potatoes; Peeled And Cubed |
| 2 | cups | Green Beans; Cut |
| Parmesan Cheese; Shaved | ||
Directions
Place 3 tablespoons pine nuts, spinach, and next 6 ingredients (spinach through garlic) in a food processor; process until smooth, scraping sides of processor bowl once. With food processor on, slowly pour water and oil through food chute; process until well-blended. Set aside. Cook linguine and potatoes in boiling water 6 minutes. Add green beans; cook an additional 5 minutes or until potatoes are tender. Drain. Vomninr 3 tablespoons pine nuts, spinach mixture, and pasta mixture in a large bowl.
Toss well to coat. Garnish with shaved Parmesan cheese, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Apr 3, 1999, converted by MM_Buster v2.0l.