Linguine with Homemade Spinach Pesto
with roasted cherry tomatoes & pecorino
Today, you'll prepare a variation of pesto by mixing spinach, basil, pecorino and cashew nuts to make a homemade spinach pesto.
Tags:
Veggie
•Family
Allergens:
Wheat
•Cashews
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
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
Arugula
20 g
Grated Pecorino DOP
(Contains Milk)
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
Energy (kJ)3465 kJ
Calories828 kcal
Fat46.9 g
Saturated Fat11 g
Carbohydrate75.7 g
Sugar10 g
Dietary Fiber8.1 g
Protein23.7 g
Salt1 g
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 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.
2
- 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.
3
- 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.
4
- 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.