Vegan Linguine With Spinach Pesto
La formaggiera in ceramica è l'accessorio ideale per portare in tavola il parmigiano.
Recipe Summary Vegan Linguine With Spinach Pesto
This is a pesto recipe I invented last spring. Goes well with a glass of Chardonnay. Non-vegans can add some grated Parmigiano-Reggiano or grana on your pasta!Ingredients | Formaggiera Parmigiano Reggiano1 (8 ounce) package linguine pasta½ (10 ounce) package frozen chopped spinach2 tablespoons chopped fresh parsley1 tablespoon extra-virgin olive oil2 cloves garlic2 tablespoons extra-virgin olive oil, or more as needed1 lemon, zestedsalt and ground black pepper to tasteDirectionsBring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.Place frozen spinach in a microwave-safe bowl; defrost in microwave on medium for 2 to 3 minutes. Squeeze as much water from spinach as possible. Blend spinach, parsley, 1 tablespoon olive oil, and garlic in a blender until smooth.Heat about 2 tablespoons olive oil in a skillet over medium heat; add lemon zest and pesto. Season with salt and black pepper. Add linguine and toss to coat with pesto; cook until warmed, 2 to 3 minutes.Info | Formaggiera Parmigiano Reggianoprep: 10 mins cook: 15 mins total: 25 mins Servings: 2 Yield: 2 servings
TAG : Vegan Linguine With Spinach PestoWorld Cuisine Recipes, European, Italian,
