Linguine with Almond Pesto and Beans
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 711, total fat 32 G., saturated fats 7 G., proteins 25 G., carbohydrates 84 G., fiber 10 G., cholesterol 21 mg, sodium 404 mg, sugar - G.
Calories 711, total fat 32 G., saturated fats 7 G., proteins 25 G., carbohydrates 84 G., fiber 10 G., cholesterol 21 mg, sodium 404 mg, sugar - G.
Linguine with Almond Pesto and Beans - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g of linguine pasta
- 1 clove of garlic
- 1.5 cups fresh parsley
- 1.5 cups fresh basilica
- 1/4 tbsp. grated parmesan cheese
- 1/3 cup cheese ricotta
- 1/4 cup olive oil
- 1/3 cup toasted almonds
- 1/2 tbsp. Kalamata olives, chopped
- 1 can (450 g) canned cannellini beans or white navy beans, drained and rinsed
- 2 plum-shaped tomatoes, cut into cubes
- Coarse salt and freshly ground pepper
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Recipes with similar ingredients: linguine pasta, cannellini beans, white navy beans, tomatoes, plum tomatoes, olives, Kalamata olives, almond, nuts, garlic, parsley, basil, Parmesan cheese, ricotta cheese
Cooking the dish according to the recipe:
- Bring salted water to a boil in a saucepan.
- Meanwhile, prepare the pesto sauce: Grind the almonds and garlic in a food processor. Add the parsley, basil, and Parmesan and chop finely. With the food processor running, pour in the olive oil through the chute and pulse. Transfer the pesto to a large bowl and stir in the ricotta cheese and olives.
- Add the linguine pasta to boiling water and cook for the time indicated on the package. Add the beans 2 minutes before the end of the cooking time and continue cooking for the remaining time. Reserve 1 cup of the cooking liquid and drain the rest. Transfer the linguine pasta and beans to the bowl with the pesto sauce and toss. Add the tomatoes and mix thoroughly, season with salt and pepper. If the pasta is dry, add a little more liquid.
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