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
- 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
- 1 tbsp dried herbs
- 1 lb of pasta
- 1/2-1 tsp Red pepper flakes
Preparation
In a food processor, combine the sun-dried tomatoes, spinach, garlic, lemon juice, nutritional yeast, almonds, dried herbs and season with salt. Process for about a minute, scraping the sides of the bowl as needed.
Gently add the olive oil to thin out the pesto until the consistency is creamy and spreadable.
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 with the reserved pasta water and sun-dried tomato pesto, and serve immediately with red pepper flakes if desired.
