Wednesday, May 29, 2013

In the Kitchen with Jason: Linguine with Spinach-Herb Pesto

I had never had pesto before making this recipe. This dish smells like a garden - so fresh and green. Jess and I devoured our bowls and went back for more. We found this recipe in the March 2013 edition of Cooking Light magazine.


Ingredients
  • 4 oz. fresh baby spinach
  • 1/4 cup almonds
  • 1/4 cup fresh basil leaves
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon black pepper
  • 1 large garlic clove, chopped
  • 2 tablespoons vegetable broth
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons EVOO
  • 1/4 cup Parmesan cheese
  • 8 oz. uncooked linguine
Directions
  1. Place spinach in a microwave safe bowl; cover bowl with plastic wrap and cook for 2 minutes or until spinach wilts. Remove plastic wrap; cool slightly.
  2. Place spinach, almonds and next 5 ingredients in a food processor. Process until chopped. Add broth, juice and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended. Scrape into a bowl; stir in half of the cheese.
  3. Cook pasta according to package directions, omitting salt and fat. Drain. Toss pasta with 1/2 cup pesto. One serving is 1.5 cups pasta. Add 2 tablespoons pesto on top of your pasta serving if you so desire. Top with 1 1/2 teaspoons cheese.
Please enjoy!

-Chef Jason

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