Linguine with Spinach-Herb Pesto

 

Serves 4

Total time: 28 Minutes

Ingredients

4 ounces fresh baby spinach 

1/4 cup slivered blanched almonds

1/4 cup fresh basil leaves

2 teaspoons chopped fresh oregano

1 teaspoon chopped fresh thyme

1/4 teaspoon black pepper

1 large garlic clove, chopped

2 tablespoons organic vegetable broth

2 teaspoons fresh lemon juice 

1/4 teaspoon salt

2 tablespoons extra-virgin olive oil 

1 ounce Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup) 

8 ounces uncooked linguine 

Preparation

1. Place spinach in a microwave-safe bowl; cover bowl with plastic wrap. Microwave at HIGH 2 minutes or until spinach wilts. Remove plastic wrap; cool slightly.

2. Place spinach, almonds, and next 5 ingredients (through garlic) in a food processor. Process until chopped. Add broth, juice, and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended. Scrape into a bowl; stir in half of cheese. Cover with plastic wrap.

3. Cook pasta according to package directions, omitting salt and fat. Drain. Toss pasta with 1/2 cup pesto. Arrange about 1 1/2 cups pasta mixture in each of 4 bowls; top each serving with 2 tablespoons remaining pesto and 1 1/2 teaspoons remaining cheese.

From: All You Magazine http://www.myrecipes.com/recipe/linguine-spinach-herb-pesto