Linguine with Homemade Spinach Pesto
with roasted cherry tomatoes & pecorino4.5(2,2K)
Calories
:
907 kcalProtein
:
24.9g proteinTotal
:
25 minutesDifficulty
:
MediumVeggie
Family
Allergens:
- Gluten
- Tarwe
- Cashewnoten
- Noten
- Melk (inclusief lactose)
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Macadamianoten
- Noten
- Paranoten
- Pecannoten
- Pistachenoten
- Walnoten
- Amandelnoten
- Hazelnoten
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Protein24.9 g
Salt1.1 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
1
- 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.
2
- 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.
3
- 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.
4
- Serve the arugula on plates, topped with the linguine and the roasted tomatoes.
- Drizzle with the cooking juices from the oven dish.
- Garnish with the rest of the cheese to finish.
