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Spinach-Almond Pesto with Linguini

Source: Almond Board of California
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Rating: 5   Reviews: 1 See Reviews
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  Makes 8 servings
Spinach and basil combine to form a brightly colored, fresh-tasting pesto in this summery pasta dish.
1 cup slivered almonds, divided
1 (6-ounce) package fresh spinach
1 cup fresh basil
3 cloves garlic, peeled
1/3 cup grated parmesan cheese
3/4 cup low-sodium vegetable broth
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
Salt and pepper, to taste
1 (1-pound.) package linguini, cooked according to package instructions
1 cup halved cherry tomatoes
Spinach-Almond Pesto with Linguini Recipe at
Place almonds in a single layer in a dry skillet over medium heat. Toast, stirring occasionally until fragrant, 3 to 5 minutes. Remove from heat and reserve 1/4 cup almond for garnishing. In a food processor or blender, combine spinach and basil until finely chopped. Add remaining ingredients except reserved almonds, linguini and tomatoes. Blend just until smooth. Pour sauce over linguini and toss to coat. Top with tomatoes and reserved slivered almonds. Serve hot or cold.

Recipe reprinted by permission of Almond Board of California. All rights reserved.
Date Added: 11/24/2009
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 380
Fat. Total: 15g
Fiber: 4g
Carbohydrates, Total: 48g
Sodium: 719mg
% Cal. from Fat: 36%
Cholesterol: 4mg
Protein: 13g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Deborah Reviewed: 08/04/2010
This was so good!!!
I made this vegan by substituting vegetable broth instead of chicken and also replaced the parmesan cheese with a vegan parmesan. It was absolutely delicious! My family all loved it, too!
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