Green Goddess Pesto Linguine
By OcadoLife
Published on 02 January 2024
If you’re looking for a speedy pasta supper, this green goddess linguine is a cinch. Packed with five different greens, it’s fresh, light and ready in less than 30 minutes. Adding watercress to the pesto adds a peppery punch and keeps the greens even more vibrant. Looking for more pasta recipes? Look no further.
Time and servings
25 minsTotal time
4Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 350g linguine
- 70g pine nuts
- 250g asparagus, (stalks removed and chopped into thin slices)
- 1 head of broccoli
- 2 tbsp extra virgin olive oil, plus 100ml for the pesto
- 200g baby leaf spinach
- 80g watercress
- 25g basil, leaves picked, plus extra to serve
- 1 large garlic clove, finely grated
- 50g parmesan, finely grated
Method
Step 1
Bring a large pan of salted water to the boil. Add the linguine and cook until al dente, about 7 mins.Step 2
Heat a large frying pan over a medium heat and gently toast the pine nuts. Remove and set aside.Step 3
Finely chop the asparagus leaving the top 3cm spear intact then finely slice the broccoli florets.Step 4
Add 2 tbsp olive oil to the frying pan over a medium heat and cook the asparagus, broccoli and spinach with a pinch of salt and freshly ground black pepper for 2-3 mins until wilted.Step 5
Meanwhile, make the pesto. Put the toasted pine nuts, watercress, basil, garlic, most of the parmesan and 100ml oil in a food processor or whizz with a stick blender until almost smooth.Step 6
Drain the pasta, reserving 100ml cooking water, put the pasta straight into the pan with the cooked veg and scrape in the pesto, give everything a good mix, adding a splash of reserved cooking water to loosen, if needed. Scatter with parmesan and basil leaves to serve.