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Linguine with Potatoes, Green Beans, and Spinach Pesto

Yield 4 servings (serving size: 2 cups)

Ingredients

  • 6 tablespoons toasted pine nuts, divided
  • 7 cups packaged spinach leaves, trimmed
  • 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 8 ounces uncooked linguine
  • 3 cups (1/2-inch) cubed peeled red potato (3 medium)
  • 2 cups (2-inch) cut green beans (1/4 pound)
  • Shaved fresh Parmesan cheese (optional)

Nutrition Information

  • calories 524
  • caloriesfromfat 30 %
  • fat 17.3 g
  • satfat 5 g
  • monofat 6.9 g
  • polyfat 4.2 g
  • protein 23.9 g
  • carbohydrate 73.9 g
  • fiber 8.8 g
  • cholesterol 13 mg
  • iron 7.8 mg
  • sodium 689 mg
  • calcium 372 mg

How to Make It

  1. Place 3 tablespoons pine nuts, spinach, and next 6 ingredients (spinach through garlic) in a food processor; process until smooth, scraping sides of processor bowl once. With food processor on, slowly pour water and oil through food chute; process until well-blended. Set aside.

  2. Cook linguine and potato in boiling water 6 minutes. Add green beans; cook an additional 5 minutes or until potato is tender. Drain. Combine remaining 3 tablespoons pine nuts, spinach mixture, and pasta mixture in a large bowl. Toss well to coat. Garnish with Parmesan cheese, if desired.