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

Related recipes