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Garden Pesto Linguine (From Leftover Dressed Wilted Salad)

Garden Pesto Linguine (From Leftover Dressed Wilted Salad)
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Prep Time: 15 min Serves: 2
Cooking Time: 10 min Yield: 3 cups
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Recipe and photo courtesy of Jackie Newgent, RDN



1. Bring a pot of salted water to a boil over high heat. Add the spinach linguine (or whole grain pasta of choice) and cook according to package directions.

2. Meanwhile, add the salad, pistachios (or walnuts), garlic, and 1/4 teaspoon of the salt to a food processor; cover and puree until finely minced. Add the Romano (or Parmesan) cheese; pulse to combine. Set aside. (Note: Use leftover wilted salad dressed with an Italian-style vinaigrette for best results. If you happen to have fresh basil on hand, go ahead and add a handful of leaves into the pesto as well for more traditional flavor.)

3. Quarter the grape tomatoes lengthwise. Set aside.

4. Drain the pasta, reserving 1/2 cup cooking liquid. Toss together the pasta, garden pesto, tomatoes, desired amount of the reserved cooking liquid, and remaining 1/4 teaspoon salt in a dry pot or skillet over medium heat until combined and heated through, about 1 minute. Serve with freshly ground black pepper to taste. Enjoy warm or cool.


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