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Linguine with Spinach-Herb Pesto

Linguine with Spinach-Herb Pesto
Here is a lovely twist on beloved pesto for spring. Baby spinach takes the place of most of the basil to give the sauce an earthy flavour. The thick, emerald sauce beautifully coats the flat noodles and serves up big flavour in every forkful.
Prep time: 
Total time: 
Ingredients
  • 115 g fresh baby spinach
  • ¼ cup slivered blanched almonds
  • ¼ cup fresh basil leaves
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • ¼ teaspoon black pepper
  • 1 large clove garlic, chopped
  • 2 tablespoons vegetable stock
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 30 g Parmigiano-Reggiano cheese, grated and divided (about ¼ cup)
  • 225 g uncooked linguine
Instructions
  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 (basil leaves through to garlic) in a food processor. Process until chopped. Add stock, 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 ½ cup pesto. Arrange about 1 ½ cups pasta mixture in each of 4 bowls; top each serving with 2 tablespoons remaining pesto and 1 ½ teaspoons remaining cheese.

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