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Linguine Speciali Pergolati Alla Salsa Verde

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Ingredients
  Spinach leaves 4
  Garlic 2 Clove (10 gm), crushed
  Basil sprig 5 Small
  Coarse salt 1⁄4 Teaspoon (1 Milliliter)
  Walnuts 2 , halved
  Grated pecorino cheese 60 Milliliter (4 Tablespoon)
  Olive oil 1 Cup (16 tbs) (250 Milliliter)
  Butter 15 Milliliter (1 Tablespoon)
  Linguine 1⁄2 Pound (250 Gram)
Directions

Combine the first 8 ingredients in a blender or food processor fitted with a steel blade and process into a smooth paste.
Heat the butter in a large heavy skillet and add the processed sauce.
Stir over low heat until warm.
Add the freshly cooked linguine and toss to coat with the sauce mixture.
Sprinkle with additional grated Parmesan and serve at once.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Pasta

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