Garlic Scape Pesto on Spinach Linguine recipe

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Ingredients

1 (16 ounce) package spinach linguine
½ pint grape tomatoes, cut into thirds
½ cup freshly grated Parmesan cheese
½ cup garlic scapes, chopped
⅓ cup olive oil
¼ cup fresh basil leaves
4 sun-dried tomatoes
½ lemon, juiced
salt and ground black pepper to taste
cooking spray
1 (10 ounce) bag baby spinach leaves

Nutrition Info

184.7 calories
carbohydrate: 10.2 g
cholesterol: 5.9 mg
fat: 14.4 g
fiber: 1.9 g
protein: 5.6 g
saturatedFat: 2.9 g
servingSize: -
sodium: 206.8 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, drain.

  2. While pasta boils, process grape tomatoes, Parmesan cheese, garlic scapes, olive oil, basil leaves, sun-dried tomatoes, and lemon juice in a food processor until smooth, season with salt and pepper.

  3. Prepare a large skillet with cooking spray and place over medium heat. Cook spinach leaves in hot skillet until slightly wilted, about 3 minutes, add drained linguine and pesto sauce. Cook and stir to coat linguine is sauce and until everything is hot, 2 to 3 minutes.

Recipe Yield

6 servings

Recipe Note

This is a light and fresh alternative to traditional pesto. Garlic scapes have a more mild garlic flavor. You can often find them at your farmers market, and they are inexpensive.

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