Monday, August 27, 2012

Linguine with Creamy Scallion Pesto

1 8 oz package linguine
2 bunches scallions, rinsed and chopped
½ c Almonds
2 large garlic cloves
¼ c Olive Oil
3 tbsp parm cheese
2 tbsp lemon juice
olive oil for drizzling
salt and pepper to taste

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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