Linguine Toscana |
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| Ingredients: | |||||||||||||||||||||||||||||
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1 teaspoon olive oil 3 garlic cloves, minced 1/3 cup sun dried tomatoes 2 cups fava beans, shelled & skinned 1/4 cup pine nuts, toasted 1 cup Broccoli Pesto 1 lb. fresh spinach, trimmed and washed, water still clinging to leaves 8 oz. cooked linguine Freshly ground pepper Broccoli Pesto 2 cups steamed and chopped broccoli 1/4 cup chopped flat-leaf parsley 1/4 teaspoon minced garlic 1/2 cup grated parmesan 1/2 cup olive oil Salt Freshly ground black pepper |
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| Preparation: | |||||||||||||||||||||||||||||
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In a large skillet, over medium heat, heat oil. Add garlic, sun dried tomatoes, fava beans, and pinolis. Sauté 3 minutes. Reduce heat, add pesto, and keep sauce warm. Place spinach in a large heavy skillet. Cook, covered, over medium heat, shaking pan once or twice, until leaves are wilted. Remove from heat. Place linguine and pesto sauce in a large bowl; toss well. Add cooked spinach and toss again. Add a generous amount of fresh pepper and serve immediately. Broccoli Pesto: In the bowl of a food processor combine the broccoli, parsley, garlic and parmesan, and begin processing. While the processor is running, add the olive oil in a thin stream and blend until smooth. Add salt and pepper to taste. |
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