Linguine With Almond Pesto and Beans
You can never have too many main course recipes, so give Linguine With Almond Pesto and Beans a try. This recipe makes 4 servings with 725 calories, 28g of protein, and 28g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 30 minutes. Head to the store and pick up plum tomatoes, pepper, basil, and a few other things to make it today. To use up the almonds you could follow this main course with the Fresh Cherry Clafouti with Almonds as a dessert.
Instructions
Bring a large pot of salted water to a boil. Meanwhile, make the pesto: Pulse the almonds and garlic in a food processor until finely chopped.
Add the parsley, basil and parmesan and pulse until the herbs are chopped, scraping down the side of the processor as needed. With the motor running, drizzle in the olive oil and blend until combined.
Transfer to a large bowl; stir in the ricotta and olives.
Add the linguine to the boiling water and cook as the label directs, adding the beans to the pot in the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain the pasta and beans.
Transfer to the bowl with the pesto and toss to coat.
Add the tomatoes and toss to combine, adding the reserved cooking water as needed to loosen. Season with salt and pepper.
Photograph by Antonis Achilleos