RECIPES
Garden Pesto Linguine (From Leftover Dressed Wilted Salad)
by Livestrong_Recipes | Nov 8, 2018
Photo Credit: Sławomir Fajer/ adobe stock
- PREP
- 15 m
- COOK
- 10 m
- TOTAL
- 25 m
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. (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.
