Linguine with spinach pesto
27 minutes
A sauce made with spinach contains phytochemicals that add extra protection against age-related blindness.
Lynn Lewis
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Ingredients
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
Directions
Preparation:15min ›
Cook:12min ›
Ready in:27min
- Cook pasta in a large saucepan of lightly salted boiling water until al dente, following packet instructions.
- 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.
- 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.
