Garden Linguine with Pesto
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.
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- Calories: 311
- Fat: 12.7g
- Saturated fat: 2.2g
- Protein: 9.6g
- Carbohydrate: 40.8g
- Fiber: 3.5g
- Cholesterol: 4mg
- Iron: 2.7mg
- Sodium: 300mg
- Calcium: 96mg
- 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
- 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.
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