
This elegant comfort-food classic switches up the typical basil-and-pine-nut combination for earthy beet greens and almonds.
Paired with blistered tomatoes, salty olives and a double dose of those antioxidant-rich greens, this perfect pasta is easy enough to pull off for weekday meals.

Print Recipe |
Print Recipe |
Servings | Prep Time | Cook Time |
4servings | 10minutes | 16minutes |
Servings | Prep Time |
4servings | 10minutes |
Cook Time |
16minutes |
Ingredients
Servings: servings
Units:
Instructions
Pesto
- In a food processor, pulse garlic, almonds and beet greens until finely minced.
- Add oil, Parmesan, lemon juice, salt and pepper. Pulse a few more times until it comes together (the mixture should be fine but not completely smooth). Adjust seasoning with salt and pepper.
Pasta
- Meanwhile, cook pasta according to package directions.
- In a small pan, heat oil over medium-high heat. Add tomatoes; stir until lightly blistered. Stir in beet greens; sauté for about 3 or 4 minutes or until wilted.
- Remove from heat, then stir in cooked pasta and pesto; toss to coat. To serve, top pasta with olives, Parmesan, oil and almonds.
Recipe Notes
Nutrients per serving: 991 calories, 30 g protein, 60 g fat (5 g saturated fat), 96 g carbohydrates (25 g fibre), 0 mg cholesterol, 245 mg sodium
Tip: For a low-carb version, swap pasta for spiralized zucchini.
That was A Pesto Linguine Too Pretty Not to Make For Guests
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