Linguine with spinach pesto

Linguine with spinach pesto

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

Lynn Lewis

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

Prep: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.

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