Linguine with Homemade Spinach Pesto

Name: Linguine with Homemade Spinach Pesto with roasted cherry tomatoes & pecorino
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 180 g Linguine; 1 piece Garlic; 1 piece Red onion; 250 g Red cherry tomatoes; 100 g Spinach; 40 g Arugula; 20 g Fresh basil; ½ piece Lemon; 20 g Roasted cashew nuts; 40 g Grated Pecorino DOP; 2.5 tablespoon Olive oil; 2 teaspoon Balsamic vinegar; 4 tablespoon Extra virgin olive oil; to taste Salt and pepper

with roasted cherry tomatoes & pecorino

View our plans

Spinach pesto is milder than traditional basil pesto, with a hint of sweetness from the spinach. Its subtle flavour won’t overpower delicate ingredients, so it's a great choice for lighter dishes like fish or pasta.

Tags:

Veggie

•Family

Allergens:

Gluten

•Tarwe

•Cashewnoten

•Noten

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

90 g

Linguine

(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)

½ piece

Garlic

½ piece

Red onion

125 g

Red cherry tomatoes

50 g

Spinach

20 g

Arugula

10 g

Fresh basil

¼ piece

Lemon

10 g

Roasted cashew nuts

(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)

20 g

Grated Pecorino DOP

(Contains: Melk (inclusief lactose))

Not included in your delivery

1.25 tablespoon

Olive oil

1 teaspoon

Balsamic vinegar

2 tablespoon

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3796 kJ

Calories907 kcal

Fat53.4 g

Saturated Fat12 g

Carbohydrate78.9 g

Sugar13 g

Dietary Fiber8.7 g

Protein24.7 g

Salt1 g

Potassium901.3 mg

Calcium84.2 mg

Iron2.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Oven Dish

•Tall-Sided Pan

•High-Sided Bowl

•Stick Blender

Cooking Steps

Preheat the oven to 200°C. Boil plenty of salted water in a pot or saucepan.
Halve the tomatoes and crush or mince the garlic.
Slice the onion into half rings. Pull the basil leaves off the stems and juice the lemon.
Boil the linguine for 9 - 11 minutes. Reserve some of the pasta water, then drain and set aside.

In an oven dish, combine the tomatoes with the onion, the balsamic vinegar and a generous drizzle of olive oil.
Season generously with salt and pepper, then roast in the oven for 12 - 15 minutes.
Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the spinach for 3 - 4 minutes, or until wilted and reduced.

Transfer the spinach, garlic, basil and cashews to a tall container, along with half of the cheese.
Add the extra virgin olive oil, along with (per person) 1 tbsp lemon juice and 0.5 tbsp pasta water.
Use an immersion blender to process into a smooth pesto. Taste and season with salt and pepper as needed.
Add as much pesto as preferred to the linguine and mix well to combine.