Linguine With Almond Pesto and Beans
- Kosher salt
- 1/3 cup unsalted roasted almonds
- 1 clove garlic
- 1 1/2 cups fresh parsley
- 1 1/2 cups fresh basil
- 1/4 cup grated parmesan cheese
- 1/4 cup extra-virgin olive oil
- 1/3 cup ricotta cheese
- 1/2 cup chopped pitted kalamata olives
- 12 ounces linguine
- 1 15 -ounce can cannellini or navy beans, drained and rinsed
- 2 plum tomatoes, chopped
- Freshly ground pepper
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.
Per serving: Calories 711; Fat 32 g (Saturated 7 g); Cholesterol 21 mg; Sodium 404 mg; Carbohydrate 84 g; Fiber 10 g; Protein 25 g
Photograph by Antonis Achilleos
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