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