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Variety to Producing Perfect Linguine with Potatoes, Green Beans, and Spinach Pesto

Wishing to eat Linguine with Potatoes, Green Beans, and Spinach Pesto a top restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with useful instructions on producing a Linguine with Potatoes, Green Beans, and Spinach Pesto like a famous chef made.

Linguine with Potatoes, Green Beans, and Spinach Pesto

We hope you got insight from reading it, now let's go back to linguine with potatoes, green beans, and spinach pesto recipe. To make linguine with potatoes, green beans, and spinach pesto you only need 13 ingredients and 5 steps. Here is how you do that.

To prepare an unforgettable Linguine with Potatoes, Green Beans, and Spinach Pesto, below are the materials required:

  1. You need 6 tbsp of toasted pine nuts.
  2. Use 7 cup of spinach leaves trimmed.
  3. Take 1/3 cup of romano or parmesan cheese.
  4. You need 1/4 cup of chopped fresh basil.
  5. Prepare 2 tbsp of lemon juice.
  6. Take 1/2 tsp of salt.
  7. Provide 1/3 tsp of pepper.
  8. You need 2 of garlic cloves minced.
  9. Take 2 tbsp of water.
  10. Use 1 tbsp of olive oil.
  11. Use 8 oz of uncooked linguine.
  12. Use 3 cup of red potatoes 1/2 inch cubes.
  13. Take 2 cup of 2 inch green beans.

After preparing the materials, next you are good to cook your 5-star Linguine with Potatoes, Green Beans, and Spinach Pesto by following the procedures below:

  1. Place 3 tablespoons pine nuts, spinach, and next 6 ingredients (spinach through garlic) in a food processor; process until smooth, scraping sides of processor bowl once. With food processor on, slowly pour water and oil through food chute; process until well-blended. Set aside..
  2. Cook linguine and potato in boiling water 6 minutes..
  3. Add green beans; cook an additional 5 minutes or until potato is tender. Drain..
  4. Combine remaining 3 tablespoons pine nuts, spinach mixture, and pasta mixture in a large bowl..
  5. Toss well to coat. Garnish with Parmesan or Romano cheese, if desired..

Toss the beans and potatoes with pesto. Stir in vinegar, green onions, pine nuts and season with salt, pepper and/or additional vinegar to taste. This morning I had just a handful of pesto potatoes leftover and made a delightful omelette with them, some spinach, and some goat cheese. Cook the pasta until al dente. Drain and toss with the pesto sauce.

Recipe : Linguine with Potatoes, Green Beans, and Spinach Pesto

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