Hi! I’m Angela, stopping by from LeMoine Family Kitchen with a wonderfully simple and delicious pasta dish! Pesto is so incredibly versatile and simple to make. Its a great way to use up pantry items mixed with, for example, basil, parsley, arugula or in this case baby spinach… toss in a nut, some garlic, a liquid and you are set! Pestos have a wonderful bright freshness to them. I make this sauce in a food processor and toss it with whole grain linguini. There is a little more then needed, I’d say go ahead and smear it on some crostini for a wonderfully quick hors d’oeuvre!
Linguini with Spinach & Artichoke Pesto
1 lb whole grain linguini, cooked to al dente
1- 5 oz package baby spinach 1- 12 oz jar marinated artichoke hearts, 1/4 cup marinade reserved 4-5 garlic cloves 1/2 cup almonds or walnuts juice of 1/2 a lemon salt & pepper (reserve pasta water) Into a food processor add the baby spinach, almonds, artichoke hearts, 1/4 cup marinade, garlic, lemon juice, salt & pepper. Pulse until finely chopped.
After draining the pasta (reserving some of the cooking water), return to the pot and toss with enough of the pesto to coat it well. Cook just a minute to warm the pesto through or serve room temp. Cooking the pesto will take away a little bit of that bright green color. HAPPY EATS!!!