Linguini with Potatoes, Green Beans, and Spinach Pesto
| Yield: | 4 Servings |
| Categories: | Vegetarian, Main Courses, Pasta |
| 6 | tb | Toasted pine nuts; divided 3T ?+ 3T |
| 7 | c | Spinach leaves; trimmed |
| 1/3 | c | Grated fresh Parmesan; ~1-1/2 oz |
| 1/4 | c | Chopped fresh basil |
| 2 | tb | Lemon juice |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | Cloves garlic; minced | |
| 2 | tb | Water |
| 1 | tb | Olive oil |
| 8 | oz | Uncooked linguini |
| 3 | c | Peeled red potato; in 1/2" cubes, about 3 medium |
| 2 | c | Green beans; in 2" pieces, about 1/4# |
| Shaved fresh Parmesan cheese; optional |
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