Recipe
Spinach and Walnut Pesto Linguine
Ingredients
- 1 bunch or bag (10 oz/284 g) fresh spinach
- 2 tbsp (30 mL) extra-virgin olive oil
- 1-1/2 cups (375 mL) walnut halves
- 8 cloves garlic, peeled
- 2 tbsp (30 mL) walnut or olive oil
- 1 tsp (5 mL) salt
- 3/4 cups (175 mL) finely grated Romano or other Pecorino cheese
- 1 lb (500 g) linguine, spaghetti or fettuccine
Preparation
Place spinach with water clinging to it in large saucepan; cover and cook over high heat until spinach is wilted, about 4 minutes. Drain, without pressing out liquid; place in food processor.
In saucepan, heat olive oil over medium-high heat; sauté walnuts and garlic until garlic is lightly browned and walnuts are toasted, about 3 minutes. Using slotted spoon, transfer 1/2 cup/125 mL of the walnuts to cutting board; chop coarsely and set aside. Place walnut mixture, walnut oil and salt in food processor; process until paste is formed. Pulse in cheese.
Meanwhile, cook linguine according to package directions until al dente; drain, reserving 3/4 cup/175 mL of the cooking liquid. Toss pasta, reserved water and spinach mixture together until well mixed. Top with reserved walnuts.
Makes 4 to 6 servings.
- Serving(s)
- 4 to 6
| Per each of 6 servings: about | |
|---|---|
| Calories | 588 |
| Protein | 19 g |
| Fat (total) | 30 g |
| Sat. Fat | 5 g |
| Carbohydrate | 63 g |
| Fibre | 6 g |
| Cholesterol | 13 mg |
| Sodium | 811 mg |
| Calcium | 22 % RDI |
| Iron | 38 % RDI |
| Vitamin A | 39 % RDI |
| Vitamin C | 10 % RDI |
| Folate | 111 % RDI |
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Source
Homemakers Magazine: Feb./Mar. 2006
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