LINGUINE WITH SPINACH-HERB PESTO

Linguine with Spinach-Herb Pesto image

Provided by Lynette ! @breezermom

Categories Pasta

Number Of Ingredients 13

Previous Next

4 ounce(s) fresh baby spinach
1/4 cup(s) slivered blanced almonds
1/4 cup(s) fresh basil leaves
2 teaspoon(s) fresh oregano, shopped
1 teaspoon(s) fresh thyme, chopped
1/4 teaspoon(s) black pepper
1 large garlic clove, chopped
2 tablespoon(s) vegetable broth
2 teaspoon(s) fresh lemon juice
1/4 teaspoon(s) salt
2 tablespoon(s) extra-virgin olive oil
1 ounce(s) parmigiano-reggiano cheese, grated and divided (about 1/4 cup)
8 ounce(s) linguine, uncooked

Steps:

Place spinach in a microwave-safe bowl; cover bowl with a plastic wrap. Microwave at High for 2 minutes or until the spinach wilts. Remove the plastic wrap; cool slightly.
Place spinach, almonds, and next 5 ingredients (through garlic) in a food processor. Process until chopped. Add broth, juice, and salt; pulse 5 times. With the processor on, slowly pour the oil through the food chute; process until well blended. Scrape into a bowl; stir in half of the cheese. Cover with plastic wrap.
Cook the pasta according to the package directions, omitting the salt and fat. Drain. Toss the pasta with 1/2 cup pesto. Arrange about 1 1/2 cups pasta mixture in each of 4 bowls. Top each serving with 2 tablespoons remaining pesto and 1 1/2 teaspoons remaining cheese. Enjoy!