Saturday, November 5, 2011
Spinach Linguine with Pesto
1/2 lb spinach linguine
2 tbsp olive oil
1 medium red onion, sliced
4 cloves garlic, sliced
2 tbsps water
1/2 tsp salt
Freshly ground black pepper
1 recipe Pesto (recipe follows)
1 15oz can artichoke hearts (not marinated)
Bring a large pot of water to a boil and cook linguine according to the package directions.
Preheat a large skillet over medium heat and saute the onion in the oil until softened, about 5 minutes. Add the garlic and saute for a minute more. Add the water, salt and pepper, and cook for another minute or two. Lower the heat to low.
When the linguine is ready, don't drain it. Use a paste spoon to transfer it to the pan in batches. When you add one batch, add a bit of the pesto, and saute to coat. Add pasta water to thin out the pesto. Proceed with the rest of the pasta and pesto. Add the artichoke hearts and toss to coat. Cook gently over low heat til heated through. Serve immediately.
2 cups loosely packed fresh basil leaves
1 cup loosely packed fresh cilantro
1/2 cup chopped almonds
2 cloves garlic, crushed
2 tbsp fresh lemon juice
1/2 tsp salt
1/4 cup olive oil
Place the basil leaves, cilantro, almonds, garlic, lemon juice, and salt in a food processor and blend until pasty, scraping down the sides occasionally. With the processor on, slowly drizzle in the olive oil. Blend until smooth.