Linguine with Potatoes, Green Beans, and Spinach Pesto

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 524
  • Calories from fat: 30%
  • Fat: 17.3g
  • Saturated fat: 5g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 4.2g
  • Protein: 23.9g
  • Carbohydrate: 73.9g
  • Fiber: 8.8g
  • Cholesterol: 13mg
  • Iron: 7.8mg
  • Sodium: 689mg
  • Calcium: 372mg


  • 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)


  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.
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