Spinach and Walnut Pesto Linguine

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By: The Homemakers Test Kitchen

Be sure to use fresh walnuts in this rich pasta dish for the best flavour. Buy fresh walnut halves and store them in the refrigerator or freezer.

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

Nutritional Information
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

Also in this menu:

5 winter pastas

Source

Homemakers Magazine: Feb./Mar. 2006

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