Linguini with Pesto Sauce
by Editorial Staff
The pesto sauce for this dish is made with spinach, cheese, and almonds.
Ingredients
- Linguine pasta (linguine) (long pasta) – 230 g
- Spinach, young leaves – 15 g
- Almond Plates – 1/4 cup
- Basil, fresh leaves – 1/4 cup
- Fresh oregano (chopped) – 2 teaspoon.
- Fresh thyme (chopped) – 1 teaspoon.
- Ground black pepper – 1/4 teaspoon.
- Garlic (finely chopped) – 1 pc.
- Vegetable broth – 2 tbsp
- Freshly squeezed lemon juice – 2 teaspoon
- Salt – 1/4 teaspoon.
- Extra virgin olive oil – 2 tbsp
- Hard cheese like Parmesan (shredded on a grater) – 30 g
Directions
- Put the spinach leaves on a plate, cover, and place in the microwave for about a couple of minutes, until the leaves wither.
- Put spinach leaves, almonds, basil, oregano, thyme, garlic in a bowl of a kitchen processor and add black ground pepper, pulsate until smooth. Then add broth, lemon juice, and salt, pulsate again 5. With the motor running, gradually add olive oil to the bowl. Transfer this paste to a small bowl, add half the cheese, stir, cover, and refrigerate.
- Boil the pasta in water until tender, according to the instructions on the package. Drain. Place 1/2 cup pesto sauce in the pasta and stir.
- Place about 1.5 cups of pasta in each of the 4 serving bowls, and on top of each serving, place 2 tablespoons of the remaining pesto sauce and 1.5 teaspoons of cheese
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