Linguine With Almond Pesto And Beans
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
48
Sourness
38
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 clove
Garlic1.5 cups
Parsley (fresh)1.5 cups
Basil (fresh)1 cup
Grated Parmesan Cheese1 cup
Extra-Virgin Olive Oil1 cup
Ricotta Cheese340 g
LinguineDirections:
1
Bring a large pot of salted water to a boil
2
Meanwhile, make the pesto: Pulse the almonds and garlic in a food processor until finely chopped
3
Add the parsley, basil and parmesan and pulse until the herbs are chopped, scraping down the side of the processor as needed
4
With the motor running, drizzle in the olive oil and blend until combined
5
Transfer to a large bowl; stir in the ricotta and olives
6
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
7
Reserve 1 cup of the cooking water, then drain the pasta and beans
8
Transfer to the bowl with the pesto and toss to coat
9
Add the tomatoes and toss to combine, adding the reserved cooking water as needed to loosen
10
Season with salt and pepper
11
Photograph by Antonis Achilleos