Linguine with Potatoes, Green Beans, and Spinach Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 tablespoons toasted pine nuts, divided |
7 cups packaged spinach leaves, trimmed |
1/3 cup (1 1/2 ounces) grated fresh parmesan cheese |
1/4 cup chopped fresh basil |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 garlic cloves, minced |
2 tablespoons water |
1 tablespoon olive oil |
8 ounces uncooked linguine |
3 cups (1/2-inch) cubed peeled red potato (3 medium) |
2 cups (2-inch) cut green beans (1/4 pound) |
shaved fresh parmesan cheese (optional) |
Directions:
1. 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.
2. Cook linguine and potato in boiling water 6 minutes. Add green beans; cook an additional 5 minutes or until potato is tender. Drain. Combine remaining 3 tablespoons pine nuts, spinach mixture, and pasta mixture in a large bowl. Toss well to coat. Garnish with Parmesan cheese, if desired.
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