Linguine with Parsley-Walnut Pesto
Linguine with Parsley-Walnut Pesto
Source: Everyday Food
Serves 4
Ingredients
coarse salt and ground pepper
3/4 pound linguine or fettuccine
2 cups packed fresh parsley (I used one bunch)
1/2 cup walnuts, chopped, divided
1/2 cup grated Parmesan, divided
1 garlic clove
1 tablespoon fresh lemon juice (about 1/2 a lemon)
1/4 cup olive oil
5 ounces baby spinach
Directions
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
- In a food processor, puree parsley, 1/4 cup walnuts, 1/4 cup Parmesan, garlic, lemon juice, and 2 tablespoons water until a paste forms. With machine running, add oil in a thin stream; process until very smooth, about 1 minute. Season pesto with salt and pepper.
- To pasta in pot, add pesto, 1/4 cup pasta water, and spinach; toss to combine. Thin with pasta water as needed. Serve sprinkled with remaining walnuts and Parmesan.
Simple Tomato-Cucumber Salad
Source: Heather
Serves 4
Ingredients
1/4 cup olive oil
juice of 1 lemon (about 2 tablespoons)
1 tablespoon chopped fresh dill, or 1/2 teaspoon dried
1/2 to 1 teaspoon honey
coarse salt and ground pepper
1 pound small tomatoes, mixed varieties, halved or quartered if large
1 large English cucumber, very thinly sliced
1/4 small red onion, very thinly sliced
Directions
- In a jar, combine oil, lemon juice, dill, and honey. Season with salt and pepper to taste and shake to combine.
- In a large bowl, toss tomatoes, cucumber, and onion with dressing. Tomatoes will lose lots of juice. Don’t panic! It’s okay.