Linguine with Homemade Spinach Pesto
with roasted cherry tomatoes & Grana Padano
Vandaag bereid je een variant op pesto uit een potje door spinazie, basilicum, grana padano en cashewnoten te mixen tot huisgemaakte spinaziepesto.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
90 g
Linguine
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
125 g
Red cherry tomatoes
½ piece
Garlic
10 g
Fresh basil
¼ piece
Lemon
50 g
Spinach
10 g
Chopped cashews
(Contains Cashews May be present Peanuts, Tree nuts, Sesame)
20 g
Grana Padano flakes DOP
(Contains Egg, Milk)
20 g
Arugula
Not included in your delivery
¾ tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
2 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°. Bring plenty of water to a boil in a pan with a lid and add a pinch of salt. Cut the cherry tomatoes in half and press or mince the garlic. Pull the basil leaves off the stems and juice the lemon. Boil the pasta with the lid on for 12 - 14 minutes, then drain and set aside without the lid.
Put the cherry tomatoes in a baking dish and sprinkle them with (per person) 3/4 tbsp olive oil and 1 tbsp balsamic vinegar. Season well with salt and pepper and roast in the oven for 12 - 15 minutes. Heat a frying pan without any oil over medium-high heat. Toast the cashew nuts until they start to turn golden brown, then remove from the pan and set aside. In the same frying pan, fry the spinach for 3 - 4 minutes or until it has wilted completely
Put the fried spinach, garlic, basil, cashew nuts and half of the grana padano flakes in a deep bowl and mix together. Add (per person) 1 tbsp lemon juice, 2 tbsp extra virgin olive oil and 1/2 tbsp pasta water. Use a hand blender to blend the mixture until smooth. Taste the pesto and add salt and pepper if needed. Add the spinach pesto to the pasta to taste and stir it through.
Place the arugula on plates and serve the pasta on top, followed by the cherry tomatoes. Sprinkle over any liquid left in the oven dish, then garnish with the rest of the grana padano flakes.