Today, a super quick main dish because linguine with spinach and walnut pesto is flavored with a raw sauce, so just put all the ingredients in the mixer and voila… the pasta is ready to serve!
Raw pesto sauces are perfect for those short on time and wanting a gourmet main course in a flash, and we can make them with lots of vegetables like celery leaves, sun-dried tomatoes, arugula, and so much more.
Linguine is a pasta shape I really love and always have in my pantry, and I also recommend these main dishes that are special:
LINGUINE WITH SHRIMP CREAM
CREAMY SALMON LINGUINE
BARZANELLA LINGUINE
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I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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LINGUINE WITH SPINACH AND WALNUT PESTO
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 1 Minute
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 11 oz linguine
- 2 oz spinach
- 2 oz walnut halves
- 1.4 oz pecorino
- 1.4 oz Parmigiano Reggiano DOP
- to taste basil
- 1 1/3 tsp fresh ginger (grated)
- 1 1/2 lemon (juice)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Casseroles
Recipe Preparation for Linguine with Spinach and Walnut Pesto
For this main dish with long pasta, I first prepare the pesto, which will be the base ingredient of the sauce.
In a food processor, I put 1.4 ounces of walnut halves, the ginger, and the pecorino, and I blend everything intermittently.
I add the washed spinach patted with kitchen paper, the basil leaves, the lemon juice (add it little by little to balance the acidic taste, please!).
Now I pour the EVO oil slowly, continuing to blend to obtain the spinach and walnut pesto and adjust the salt, creating a fluid and very creamy sauce.
Meanwhile, the pot with salted water will have come to a boil so I add the pasta and cook it.
I immediately drain the al dente linguine and pour them moist over the spinach and walnut pesto in a serving bowl.
Now I mix everything well, add the remaining walnut halves broken by hand and a small amount of extra virgin olive oil raw.
Then I plate the dishes and serve extra Parmesan if it pleases my guests… Enjoy your meal with linguine with spinach and walnut pesto!
Annalisa
