Linguine with Sun-Dried Tomato and 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
Pesto
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.
Pasta cooking
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.
