Spinach Linguine With Edamame Pesto
|1 cuppacked basil leaves|
|14 ouncefrozen edamame; thawed|
|1/2 cupvegetable broth|
|2 tablespoonsFresh lemon juice|
|1 teaspoonExtra virgin olive oil|
|1 red onion; in thinly sliced half moons|
|1/2 poundcremini mushrooms|
|2 clovesgarlic; minced|
|1 teaspoonDried thyme|
Spinach Linguine With Edamame Pesto Preparation
Put on a pot of salted water to boil. Then prepare the pesto:
Place garlic and basil in food processor and pulse a few times to get it chopped up. Add the remaining ingredients and blend until relatively smooth, scraping down the sides with a spatula to make sure you get everything. Add a little more vegetable broth if it seems too stiff. Set aside until ready to use.
Preheat a large pan over medium heat. At this point your pasta water should be ready, so add the linguine.
Saute onion in oil for about 5 minutes. Use a little cooking spray as needed, or a splash of water if you prefer. Mix in mushrooms, garlic, thyme and salt. Cover pot and cook 5 more minutes, stirring occasionally.
The pasta should be ready now, so drain it.
When the mushrooms have cooked down, add pasta to the pan, along with the pesto. Use a pasta spoon to stir and coat the linguine. Get everything good and mixed and the pesto heated through, about 3 minutes. The pesto should be relatively thick, but if it’s too thick (not spreading out and coating the pasta) add a few tablespoons of water. Taste for salt.
Serve immediately, garnished with a little fresh chopped basil.
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