Fresh Pesto & Garden Vegetable Linguine
Ingredients:
Prep time: 15 minutes | Cook time: 15-20 minutes | Serves: 4-6
Est. calories per serving: 319-478
Pesto:
- 2c. Tightly packed fresh basil
- 1c. Tightly packed fresh spinach
- 3/4c. Fresh grated parmesan
- 1/2c. Pine nuts
- 1/2c. Extra virgin olive oil
- 3-4 Cloves fresh garlic
- 1/4tsp. Salt
- 1/2tsp. Pepper
Pasta:
- 1/2 bag of Kaslo Sourdough Linguine
- 1c. Diced green zucchini
- 1c. Diced yellow zucchini (or patty-pan squash)
- 3/4c. Heirloom tomatoes
- 1c. Asparagus
- 1/2c. Carrots
- 1/2c. Sugar snap peas
- 1tbsp. Preferred Butter or Oil
Garnish with:
- 1tbsp. Ricotta cheese (optional)
- Lemon wedges
- Basil
- Chili flakes
- 1tbsp. Pine nuts
Instructions:
- Begin by putting a medium-sized pot of water on to boil. Cook Linguine according to package instructions, about 6-8 minutes for a perfect al dente bite. Strain, return to pot (without rinsing), cover, and set aside.
- In a blender or food processor, combine all pesto ingredients, aside from the oil, and pulse to break up the leafy ingredients. Slowly drizzle in the olive oil, blending until desired consistency, about 3 minutes. Pro tip: If using a blender that becomes clogged add a small amount of water, a tablespoon at a time, to keep the machine blending. You may also choose to pre-crush your garlic before blending.
- In a large saucepan, melt butter and lightly saute garden vegetables for 5-7 minutes on medium-low, turning 2-3 times. Your vegetables should still be crips, and brightly colored when done (take care not to burn or allow the squash to become mushy.)
- Lower heat, and add Linguine and pesto to the saucepan of vegetables. Stir to coat, and heat through, 1-2 minutes. Plate immediately, and top with desired garnishes.
Serve with a rustic, crusty bread and butter, and your favorite wine. We recommend a crisp white, such as a Sauvignon Blanc, or a light-bodied red, such as Pinot Noir.
