Sunday, June 5, 2011

Recipe: Linguine with Creamy Scallion Pesto

From Poor Girl Eats Well:

1 8 oz. package linguine
2 bunches scallions, rinsed & coarsely chopped (about 15-20 stalks)
1/2 c almonds, coarsely chopped
2 large garlic cloves
1/4 c olive oil
3 T parmesan cheese
2 T lemon juice
1/2 T sea salt
1/4 t ground black pepper
Extra olive oil for drizzling

Cook the linguine according to package instructions.  Drain & drizzle with a bit of olive oil to prevent the pasta from sticking.  Set aside.

In a food processor (or hand blender cup), combine the chopped scallions, almonds, garlic, olive oil, cheese, lemon juice and seasonings, and purée until almost smooth.  Check for seasoning and adjust according to taste.

Gently fold about 1 cup of pesto into the linguine and stir until well-coated.  Serve as a side or entrée with a couple sprinkles of extra parmesan cheese, and enjoy!

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