A Pesto Linguine Too Pretty Not to Make For Guests

Abbey Sharp

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.

Beet Green Pesto Linguine

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Beet Green Pesto Linguine

Print Recipe

Servings	Prep Time	Cook Time
4servings	10minutes	16minutes

Servings	Prep Time
4servings	10minutes

Cook Time

16minutes

Ingredients

Servings: servings

Units:

Instructions

Pesto

1. In a food processor, pulse garlic, almonds and beet greens until finely minced.
2. 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

1. Meanwhile, cook pasta according to package directions.
2. 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.
3. 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.

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