Linguine with Potatoes and Spinach Pesto

Chef Thomas

Linguine with Potatoes and Spinach Pesto

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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

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

Nutrition

Calories

1434 cal

Fat

57 g

Carbs

189 g

Protein

48 g

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