Linguine with spinach pesto

    27 minutes

    A sauce made with spinach contains phytochemicals that add extra protection against age-related blindness.

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    Serves: 8 

    • 500 g linguine
    • 150 g baby spinach leaves, tough stems removed
    • ½ cup basil leaves
    • 3 cloves garlic
    • 3 tablespoons walnuts
    • 3 tablespoons olive oil
    • ⅓ cup (85 ml) freshly squeezed lemon juice
    • ¾ teaspoon salt
    • ½ teaspoon black pepper
    • 2 medium red capsicums, seeded and cut into small dice
    • 4 roma tomatoes, cut into small dice
    • ¼ cup (20 g) grated parmesan cheese

    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Cook pasta in a large saucepan of lightly salted boiling water until al dente, following packet instructions.
    2. For the pesto, combine spinach, basil, garlic and walnuts in a food processor. Process until finely chopped. With the machine running, add olive oil, lemon juice, salt and pepper. Process until smooth.
    3. Drain pasta. Transfer to a large serving bowl. Add spinach pesto, capsicum and tomato. Toss gently to combine. Sprinkle with the parmesan.

    on the menu

    This refreshing pasta dish doesn't require much more than a simple salad of mixed greens in a tangy vinaigrette and a chilled fruit salad for dessert to make a satisfying – and healthy – meal.

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