Green Goddess Pesto Linguine

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OcadoLife

4 serving

3.3 4 ratings Review this recipe

Prep time: 15 mins

Cook time: 10 mins

Serves: 4

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.

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Ingredients Method

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 (see Tip).

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.