Linguine with Potatoes, Green Beans, and Spinach Pesto

Name: Linguine with Potatoes, Green Beans, and Spinach Pesto
Total time: 1800 s
Yield: 5 servings
Cuisine: American
Ingredients: 6 tbsp toasted pine nuts; 7 cup spinach leaves trimmed; 1/3 cup romano or parmesan cheese; 1/4 cup chopped fresh basil; 2 tbsp lemon juice; 1/2 tsp salt; 1/3 tsp pepper; 2 garlic cloves minced; 2 tbsp water; 1 tbsp olive oil; 8 oz uncooked linguine; 3 cup red potatoes 1/2 inch cubes; 2 cup 2 inch green beans

Jessi Kirby @cook_2982113

Add bacon for a meaty treat!

Jessi Kirby @cook_2982113

Add bacon for a meaty treat!

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Ingredients

30 mins

5 servings

6 tbsptoasted pine nuts
7 cupspinach leaves trimmed
1/3 cupromano or parmesan cheese
1/4 cupchopped fresh basil
2 tbsplemon juice
1/2 tspsalt
1/3 tsppepper
2garlic cloves minced
2 tbspwater
1 tbspolive oil
8 ozuncooked linguine
3 cupred potatoes 1/2 inch cubes
2 cup2 inch green beans

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Steps

30 mins

1

Place 3 tablespoons pine nuts, spinach, and next 6 ingredients (spinach through garlic) in a food processor; process until smooth, scraping sides of processor bowl once. With food processor on, slowly pour water and oil through food chute; process until well-blended. Set aside.
2

Cook linguine and potato in boiling water 6 minutes.
3

Add green beans; cook an additional 5 minutes or until potato is tender. Drain.
4

Combine remaining 3 tablespoons pine nuts, spinach mixture, and pasta mixture in a large bowl.
5

Toss well to coat. Garnish with Parmesan or Romano cheese, if desired.