Linguine with Homemade Spinach Pesto
with roasted cherry tomatoes & pecorino
Today, you'll prepare a variation on pesto by mixing spinach, basil, Parmigiano Reggiano and cashew nuts to make a homemade spinach pesto.
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 Tarwe May be present Lupine, Ei, Mosterd, Soja)
125 g
Red cherry tomatoes
½ piece
Garlic
10 g
Fresh basil
¼ piece
Lemon
50 g
Spinach
10 g
Chopped cashews
(Contains Cashewnoten May be present Pinda's, Noten, Sesamzaad)
20 g
Arugula
20 g
Grated Pecorino DOP
(Contains Melk (inclusief lactose))
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°C.
- Boil plenty of salted water in a pot or saucepan.
- Halve the cherry tomatoes and crush or mince the garlic. Pull the basil leaves off the stems and juice the lemon.
- Boil the linguine for 10 - 12 minutes. Reserve some of the pasta water, then drain and set aside.
- Transfer the cherry tomatoes to an oven dish and drizzle with the olive oil and balsamic vinegar.
- Season generously with salt and pepper and roast in the oven for 12 - 15 minutes.
- Heat a clean frying pan over medium-high heat and toast the cashews until lightly golden-brown, then remove from the pan and set aside.
- In the same pan, fry the spinach for 3 - 4 minutes or until wilted.
- Transfer the spinach, garlic, basil and cashews to a tall container, along with half of the cheese.
- Add the extra virgin olive oil, then (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.
- Stir as much of the spinach pesto as you'd like into the pasta and mix well to combine (see Tip).
Tip: the rest of the pesto can be used as a salad dressing or on a sandwich the next day.
- Serve the arugula on plates and top with the linguine and the cherry tomatoes.
- Drizzle with the cooking juices from the oven dish.
- Garnish with the rest of the cheese.