Linguine with Potatoes and Spinach Pesto

Chef Thomas

Ingredients
  

  • 6 tablespoons toasted pine nuts divided
  • 7 cups packaged spinach leaves trimmed
  • 1/3 cup 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 oz. uncooked linguine
  • 3 medium 1/2 inch cubed, peeled red potatoes

Instructions
 

  • Place 3 tablespoons pine nuts, spinach, and next 6 ingredients in a food processor.
  • Process or blend until smooth, scraping sides of processor bowl once.
  • Slowly add water and oil to the processor until well blended. Set mixture aside.
  • Cook linguine and potato in boiling water 6 minutes.
  • Cook additional 5 minutes or until potato is tender.
  • Drain. Combine mixture with remaining 3 tablespoons pine nuts, spinach mixture, and pasta mixture in a large bowl.
  • Toss well to coat.
  • Sprinkle with Parmesan cheese (optional).