Linguini with potatoes, green beans, and spinach pesto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Toasted pine nuts; divided 3T ?+ 3T |
| 7 | cups | Spinach leaves; trimmed |
| ⅓ | cup | Grated fresh Parmesan; ~1-1/2 oz |
| ¼ | cup | Chopped fresh basil |
| 2 | tablespoons | Lemon juice |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | Cloves garlic; minced | |
| 2 | tablespoons | Water |
| 1 | tablespoon | Olive oil |
| 8 | ounces | Uncooked linguini |
| 3 | cups | Peeled red potato; in 1/2\" cubes, about 3 medium |
| 2 | cups | Green beans; in 2\" pieces, about 1/4# |
| Shaved fresh Parmesan cheese; optional | ||
Directions
Place 3T pine nuts, spinach, grated Parmesan, basil, lemon juice, S&P, and garlic in a food processor, Process till smooth, scraping sides of bowl at least once. With processor running, slowly pour water and oil through the chute; process till well-blended. Set aside.
Cook linguini and potato in boiling water 6 min. Add green beans; cook an additional 5 min or until potato is tender. Drain.
Combine remaining 3T pine nuts, spinach mixture, and pasta mixture in a large bowl. Toss well to coat. Garnish with shaved Parmesan.
Yield: 4 servings Per serving: 524 (30% from fat) / Fat 17.3g (Sat 5g, Mono 6.9g, Poly 4.2g) / Prot 23.9g / Carb 73.9g / Fiber 8.8g / Chol 13mg / Iron 7⅘ mg / Sodium
689 mg cloves garlic; minced Calc 372mg Recipe by: Cooking Light mag (Jan/Feb 97) Posted to EAT-L Digest by Kaye Sykes <kaye_sykes@...> on Dec 11, 1997