Garden Linguine with Pesto

recipe
Prep: 8 minutes; Cook: 30 minutes

Italy's Liguria region is widely known for fresh basil pesto. It's no wonder this wonderfully aromatic no-cook sauce is one of the most popular dishes in Genoa. After tasting this hearty meatless main dish, pesto will be a favorite with your family, too.

Yield:

5 servings (serving size: 1 cup pasta mixture and about 1 1/4 teaspoons cheese)

Recipe from

Oxmoor House

Nutritional Information

Calories 311
Fat 12.7 g
Satfat 2.2 g
Protein 9.6 g
Carbohydrate 40.8 g
Fiber 3.5 g
Cholesterol 4 mg
Iron 2.7 mg
Sodium 300 mg
Calcium 96 mg

Ingredients

1/4 pound small red potatoes, cut into 1/2-inch cubes
1/4 pound fresh green beans, trimmed and halved
8 ounces uncooked linguine
1/4 cup grated fresh Parmesan cheese, divided
2 cups packed fresh basil leaves
2 tablespoons pine nuts, toasted
2 garlic cloves, peeled and halved
3 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Cook potatoes in a large pot of boiling water 5 minutes or just until tender. Remove potatoes with a slotted spoon; place in a large bowl. Add green beans to boiling water, and cook 3 minutes or until crisp-tender. Remove green beans with a slotted spoon; place in bowl with potatoes. Add pasta to boiling water, and cook 9 minutes or until pasta is done.

2. While vegetables and pasta cook, combine 2 tablespoons Parmesan cheese and next 3 ingredients in a food processor or blender. With processor on, slowly pour oil through food chute; process until well blended.

3. Drain pasta, reserving 1/3 cup cooking liquid. Add pasta to bowl with potatoes and green beans. Sprinkle with salt and pepper. Add reserved 1/3 cup cooking liquid to food processor; process until well blended. Add pesto to pasta mixture; toss gently to coat. Spoon pasta into individual bowls, and sprinkle with remaining 2 tablespoons cheese.

Note:

Gretchen Brown,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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