This recipe was good, easy, fast, and I made it vegan! Toby took one bite and said “no one would ever know this is vegan.” I used vegan Parmesan instead of the real thing. My kids loved this, too. Yay, they ate something green!
Linguine with Spinach-Herb Pesto
(Cooking Light, March 2013)
time needed: 28 min.
4 ounces fresh baby spinach
1/4 cup slivered blanched almonds
1/4 cup fresh basil leaves
2 teaspoons chopped fresh oregano (I used dried)
1 teaspoon chopped fresh thyme (I used dried)
1/4 teaspoon black pepper
1 large garlic clove, chopped
2 tablespoons organic vegetable broth
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1 ounce Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)- I used vegan parmesan
8 ounces uncooked linguine
1. Place spinach in a microwave-safe bowl; cover bowl with plastic wrap. Microwave at HIGH 2 minutes or until spinach wilts. Remove plastic wrap; cool slightly.
2. Place spinach, almonds, and next 5 ingredients (through garlic) 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 cheese. Cover with plastic wrap.
3. Cook pasta according to package directions, omitting salt and fat. Drain. Toss pasta with 1/2 cup pesto. Arrange about 1 1/2 cups pasta mixture in each of 4 bowls; top each serving with 2 tablespoons remaining pesto and 1 1/2 teaspoons remaining cheese.