Linguine & Spinach Pesto Recipe

Here is Sheri’s Linguine and Spinach Pesto Recipe, her entry for the Gimme Recipes! Contest running through July 31st, 2008.  She says she tops this one with toasted walnuts or pine nuts. Thanks, Sheri!

This is one of my favourite recipes!!! And it’s sooooooo easy.  I usually use fresh spinach and then lightly cook it until it is wilted.  The great thing about this is you can add many other food items to it (i.e., olives, sauteed onions, etc.)

Great Site!! Thank you.

Serves 8

1 pound Spaghetti, Linguine or Thin Spaghetti, uncooked
1 10-oz. package frozen spinach, thawed, well drained
2 tbsp. vegetable oil
1/4 cup grated Parmesan cheese
2 tbsp. chopped parsley
2 cloves garlic
1/2 tsp. salt
1/2 tsp. dried basil
2 tbsp. butter or margarine
1/3 cup water
4 oz. crumbled feta cheese

Prepare pasta according to package directions; drain. In blender or food processor, combine spinach, oil, Parmesan cheese, parsley, garlic, salt and basil. Blend at medium speed or process until finely chopped. Melt margarine in water. With blender or processor running, gradually pour in melted margarine mixture until blended. Toss with pasta. Sprinkle feta on top and serve.

3 thoughts on “Linguine & Spinach Pesto Recipe

  1. WOW! My entire family loved this. I’ve eaten leftovers three times now, and I think that I’ll make more when they’re gone tomorrow. I added a lot of extra fresh basil since I had it on hand and the flavor was great.

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