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Collard Green Pesto Linguine Recipe

Collard Green Pesto Linguine

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

Showing 21-23 of 23

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  • on May 13, 2010

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    This recipe was certainly different, but really pretty good. I would make it again! The recipe was out of proportion for the amount of noodles to pesto. Either I didn't measure correctly or I had a lot of pesto left over. I think that I will try the pesto with penne noodles next time.

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  • on May 12, 2010

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    I loved this recipe! I made it as Sunny did but substituted Spanish green olives for the kalamata. I also used grated Parmigiana Reggiano (aged 2 years and I think it was a key to the overall flavor. I would describe it as garlicky and very parmesany (not a word, I know!. Even my picky daughter thought it was delicious!

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  • on May 11, 2010

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    On the scale of easy to difficult. I would agree that this was a very easy recipe to make. However, I will forever stick with basil pesto. There was nothing redeeming about this pesto. I was very disappointed because I love collard greens and was looking for a new and exciting way to prepare them.

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