Linguine with Potatoes, Green Beans, and Spinach Pesto



4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional 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


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)


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.

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.

January 1997
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