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Green Goodness Pesto Linguine

If you’re looking for a light Italian dish, this contains five different greens, but it’s still a cinch!

Serves 4  Total time 30 mins

Ingredients 

• 500g linguine 

• 2 tbsp extra virgin olive oil 

• 250g asparagus, ends of the stalks removed and chopped into thin slices 

• 1 broccoli, florets shredded 

• 200g spinach 

For the pesto 

• 100g watercress 

• 25g fresh basil, stalks removed. 

• 70g pine nuts, lightly toasted 

• 1 large garlic clove, peeled

• 100ml extra virgin olive oil 

• 40g parmesan, grated 

1. Bring a large pan of water to the boil adding 1 tbsp of sea salt. While the water comes to the boil, make the pesto by throwing all the ingredients into a food processor or whizzing with a stick blender. Season and set aside. 

2. Add the linguine to the boiling water and cook until al dente, about 7 mins. 

3. Meanwhile, heat 2 tbsp extra virgin olive oil in a large non-stick frying pan and put in the asparagus, broccoli and spinach. Season and sauté, stirring continuously for 3-5 mins. 

4. Drain the pasta, keeping a little of the cooking liquid. Place straight into the pan, along with the sautéed veg and the pesto. Give everything a good mix, adding some cooking water to loosen if needed. Serve with some extra parmesan and basil leaves on top.

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