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Whole Grain Linguine with Spinach Pesto (10.09.14)

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Posted at 10:59 AM, Oct 09, 2014
and last updated 2014-10-09 12:59:14-04
  • 1 pound dried whole-grain linguine
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup fresh flat-leaf parsley
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove
  • 1 teaspoon finely grated lemon zest
  • 3 cups loosely packed baby spinach
  • 1/2 cup chopped tomatoes
  • 1 large carrot, cut into ribbons
  • No Salt Seasoning and Pepper, to taste

Cook pasta according to package directions, eliminating the salt.

Meanwhile, combine toasted almonds, parsley, oil, garlic, lemon zest, 2 cups baby spinach, no salt seasoning and pepper in a food processor. Pulse until well combined.

In a large bowl, toss pasta, while still warm, with pesto mixture. Fold in remaining 1 cup of baby spinach and tomatoes. Garnish with carrot ribbons on top. Serve immediately.

Note: Serve with Nutritional Yeast Seasoning in place of parmesan cheese.