Photo Credit: Sławomir Fajer/ adobe stock
Recipe and photo courtesy of Jackie Newgent, RDN
INGREDIENTS
SERVES 2
-
5 oz Linguine, Spinach
-
1 1/2 cups Garden Salad W/dressing
-
1/4 cup Pistachios, Shelled, Roasted & Salted
-
1 garlic clove
-
1/2 tsp sea salt
-
1/4 cup romano cheese
-
1/2 cup Grape Tomatoes
DIRECTIONS
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.
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.
5
Serve with freshly ground black pepper to taste. Enjoy warm or cool.