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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 chicken or 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
Place the almonds in a single layer in a dry skillet over medium heat. Toast, stirring occasionally until fragrant, 3 to 5 minutes. Remove from the heat and reserve 1/4 cup almonds for garnishing.
In a food processor or blender, combine the spinach and basil until finely chopped. Add the remaining ingredients except the reserved almonds, linguini and tomatoes. Blend just until smooth. Pour the sauce over the linguini and toss to coat. Top with the tomatoes and reserved slivered almonds. Serve hot or cold.
Recipe reprinted by permission of Almond Board of California. All rights reserved.
nutrition information per serving
380 calories; 15g total fat; 4mg cholesterol; 719mg sodium; 48g carbohydrates; 4g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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