Linguine with Sun-Dried Tomato-Spinach Pesto
Ingredients
- 1 cup of sun-dried tomatoes with olive oil (from a jar)
- 1 cup of baby spinach
- 2 tbsp nutritional yeast (optional)
- 1/4-1/2 cup extra virgin olive oil
- 1/4 cup of toasted unsalted almonds
- 3 cloves garlic
- salt, to taste
- 1 tbsp fresh lemon juice (optional)
- 1 tbsp dried herbs
- 1 lb of pasta
- 1/2-1 tsp red pepper flakes (optional)
Preparation
Sun-dried tomato pesto with spinach ?In a food processor, combine the sun-dried tomatoes, spinach, garlic, lemon juice (if using), nutritional yeast (if using), almonds, dried herbs and season with salt. ?Process for about a minute, scraping the sides of the bowl using a spatula, as needed
Gently add the olive oil to thin out the pesto. Add just enough to make the consistency creamy and spreadable. ? Instructions to sauce the pasta with the pesto ?Cook pasta until al dente in a large pot of salted boiling water
Reserve 1/4-1/2 cup of pasta water and drain the pasta. Transfer to a serving bowl, toss in the reserved pasta water, combine with the sun-dried tomato pesto and serve immediately with some red pepper flakes, if you like
Sun-dried tomato pesto with spinach. In a food processor, combine the sun-dried tomatoes, spinach, garlic, lemon juice (if using), nutritional yeast (if using), almonds, dried herbs and season with salt. ?Process for about a minute, scraping the sides of the bowl using a spatula, as needed
Gently add the olive oil to thin out the pesto. Add just enough to make the consistency creamy and spreadable. ? Instructions to sauce the pasta with the pesto ?Cook pasta until al dente in a large pot of salted boiling water
Reserve 1/4-1/2 cup of pasta water and drain the pasta. Transfer to a serving bowl, toss in the reserved pasta water, combine with the sun-dried tomato pesto and serve immediately with some red pepper flakes, if you like
