Whole Wheat Linguini With Spinach Basil and Pine Nuts |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The original recipe came in the packet of Organics Basil I got today. I cooked it up and it was so awesome that I had to save it with a few changes. Roasted Pine Nuts tossed with Linguini and fresh Basil and Spinach. Red Pepper flakes give it a kick balanced out by the nutty flavor of the pine nuts ! Ingredients:
13 1/4 ounces whole wheat linguine, cooked according to package directions (reserve a cup of pasta water) |
1 cup pine nuts |
1/2 cup olive oil |
5 large garlic cloves, minced |
3/4 teaspoon dried red pepper flakes |
12 ounces spinach leaves, trimmed and coarsely chopped |
2/3 ounce basil, chopped |
3/4 cup parmesan cheese, grated |
Directions:
1. Add olive oil to wok and saute pine nuts until golden. Remove pine nuts from oil to serving bowl.
2. In same wok , saute minced garlic and pepper flakes in the olive oil for about 1 minute, careful not to burn the garlic.
3. Add spinach and basil and toss until wilted. Turn off the heat under the wok.
4. Add the linguini to the wok and toss together with the reserved pasta water.
5. Add the pine nuts. At this point the dish can be held in covered wok until time to serve.
6. When ready to serve toss, mixing well, in the wok over high heat until heated through. Top with grated Parmesan Cheese and salt and pepper to taste.
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