A Pesto Linguine Too Pretty Not to Make For Guests
This elegant comfort-food classic switches up the typical basil-and-pine-nut combination for earthy beet greens and almonds.
Paired with blistered tomatoes, salty olives and a double dose of those antioxidant-rich greens, this perfect pasta is easy enough to pull off for weekday meals.
Photo Credit: James Tse
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- 2 garlic cloves minced
- 3/4 cup toasted almonds sliced
- 4 cups beet greens (from 2 bunches of beets) roughly chopped
- 1/2 cup extra-virigin olive oil
- 3/4 cup Parmesan cheese grated
- 1 1/2 lemons juiced
- Salt and pepper to taste
- 1 lb (500 g) whole grain linguine
- 1 tbsp extra-virigin olive oil
- 2 cups cherry tomatoes
- 2 cups beet greens (from 1 bunch of beets) roughly chopped
- For serving
- 1/4 cup kalamata olives sliced
- Parmesan cheese
- olive oil
- toasted almonds sliced
- In a food processor, pulse garlic, almonds and beet greens until finely minced.
- Add oil, Parmesan, lemon juice, salt and pepper. Pulse a few more times until it comes together (the mixture should be fine but not completely smooth). Adjust seasoning with salt and pepper.
- Meanwhile, cook pasta according to package directions.
- In a small pan, heat oil over medium-high heat. Add tomatoes; stir until lightly blistered. Stir in beet greens; sauté for about 3 or 4 minutes or until wilted.
- Remove from heat, then stir in cooked pasta and pesto; toss to coat. To serve, top pasta with olives, Parmesan, oil and almonds.
Nutrients per serving: 991 calories, 30 g protein, 60 g fat (5 g saturated fat), 96 g carbohydrates (25 g fibre), 0 mg cholesterol, 245 mg sodium
Tip: For a low-carb version, swap pasta for spiralized zucchini.