Vegan Linguine With Spinach Pesto |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is a pesto recipe I invented last spring. Goes well with a glass of Chardonnay. Non-vegans can add some grated Parmigiano-Reggiano or grana on your pasta! Ingredients:
1 (8 ounce) package linguine pasta |
1/2 (10 ounce) package frozen chopped spinach |
2 tablespoons chopped fresh parsley |
1 tablespoon extra-virgin olive oil |
2 cloves garlic |
2 tablespoons extra-virgin olive oil, or more as needed |
1 lemon, zested |
salt and ground black pepper to taste |
Directions:
1. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
2. Place frozen spinach in a microwave-safe bowl; defrost in microwave on medium for 2 to 3 minutes. Squeeze as much water from spinach as possible. Blend spinach, parsley, 1 tablespoon olive oil, and garlic in a blender until smooth.
3. Heat about 2 tablespoons olive oil in a skillet over medium heat; add lemon zest and pesto. Season with salt and black pepper. Add linguine and toss to coat with pesto; cook until warmed, 2 to 3 minutes.
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