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linguine with spinach-herb pesto

(2 ratings)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

A slightly different twist on pesto. I love spinach, so love this version. From cooking light. Perfect for a side or main dish.

(2 ratings)
yield 4 serving(s)
prep time 25 Min
cook time 15 Min
method Food Processor

Ingredients For linguine with spinach-herb pesto

  • 4 oz
    fresh baby spinach
  • 1/4 c
    slivered blanced almonds
  • 1/4 c
    fresh basil leaves
  • 2 tsp
    fresh oregano, shopped
  • 1 tsp
    fresh thyme, chopped
  • 1/4 tsp
    black pepper
  • 1 lg
    garlic clove, chopped
  • 2 Tbsp
    vegetable broth
  • 2 tsp
    fresh lemon juice
  • 1/4 tsp
    salt
  • 2 Tbsp
    extra-virgin olive oil
  • 1 oz
    parmigiano-reggiano cheese, grated and divided (about 1/4 cup)
  • 8 oz
    linguine, uncooked

How To Make linguine with spinach-herb pesto

  • 1
    Place spinach in a microwave-safe bowl; cover bowl with a plastic wrap. Microwave at High for 2 minutes or until the spinach wilts. Remove the plastic wrap; cool slightly.
  • 2
    Place spinach, almonds, and next 5 ingredients (through garlic) in a food processor. Process until chopped. Add broth, juice, and salt; pulse 5 times. With the processor on, slowly pour the oil through the food chute; process until well blended. Scrape into a bowl; stir in half of the cheese. Cover with plastic wrap.
  • 3
    Cook the pasta according to the package directions, omitting the salt and fat. Drain. Toss the pasta with 1/2 cup pesto. Arrange about 1 1/2 cups pasta mixture in each of 4 bowls. Top each serving with 2 tablespoons remaining pesto and 1 1/2 teaspoons remaining cheese. Enjoy!
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