Thursday, April 25, 2013

Spinach & Kale Pesto Linguini

So of course we had our spinach & kale pesto (from yesterday's post) with pasta.  It's the obvious choice.  I tossed in some of the fresh baby kale & baby spinach leaves too for some texture.


  • 1/2 lb linguini
  • 1 cup spinach & kale pesto (get the recipe here)
  • 3 tablespoons olive oil
  • 3 cups fresh baby kale & baby spinach
  • salt
Make it!
  1. Cook pasta according to the package in salted boiling water.
  2. In a large mixing bowl add the fresh greens & ladle in some of the starchy cooking liquid from your pot of pasta.
  3. Toss the greens in the hot starchy water.
  4. Reserve another cup of cooking liquid on the side.
  5. When pasta is al dente drain the pasta & add it to the greens. 
  6. Toss all together with a couple of tablespoons of olive oil.
  7. Add the pesto & toss thoroughly. If the pesto seems too thick add a little bit of the cooking liquid at a time to thin it out.
  8. Serve immediately with some crusty bread for dipping & some extra pesto o the side.

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