Linguine with potatoes, green beans, and spinach pesto

4 servings

Ingredients

Quantity Ingredient
6 tablespoons Pine Nuts; Toasted
7 cups Spinach Leaves; Trimmed
⅓ cup Grated Fresh Parmesan Cheese
¼ cup Chopped Fresh Basil
2 tablespoons Lemon Juice
½ teaspoon Salt
¼ teaspoon Pepper
2 Garlic Cloves; Minced
2 tablespoons Water
1 tablespoon Olive Oil
8 ounces Linguine
3 cups Red Potatoes; Peeled And Cubed
2 cups Green Beans; Cut
Parmesan Cheese; Shaved

Directions

Place 3 tablespoons pine nuts, spinach, and next 6 ingredients (spinach through garlic) in a food processor; process until smooth, scraping sides of processor bowl once. With food processor on, slowly pour water and oil through food chute; process until well-blended. Set aside. Cook linguine and potatoes in boiling water 6 minutes. Add green beans; cook an additional 5 minutes or until potatoes are tender. Drain. Vomninr 3 tablespoons pine nuts, spinach mixture, and pasta mixture in a large bowl.

Toss well to coat. Garnish with shaved Parmesan cheese, if desired.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Apr 3, 1999, converted by MM_Buster v2.0l.

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