Chef Thomas
Linguine with Potatoes and Spinach Pesto

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).
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