Linguine with Pesto, Green Beans & Toasted Pine Nuts
Recipes
Einkorn linguine pairs perfectly with the flavor of a traditionally prepared basil pesto. Toss in green beans and toasted pine nuts and you have yourself a complete meal that packs the goodness of whole grain ancient einkorn.
Ingredients
- 12 oz. jovial Einkorn Whole Grain Linguine
- 5 sprigs of fresh parsley
- 30 fresh basil leaves
- 3 tbsp. pine nuts
- 1 clove garlic
- 1 tbsp. butter
- 4 tbsp. jovial Reserve Blend Extra Virgin Olive Oil
- ¾ cup grated Pecorino cheese
- ½ tsp. sea salt
- ½ lb. green beans
Instructions
- In a food processor, pulse together parsley, basil, 1 tbsp. pine nuts, garlic, butter, cheese and salt until creamy.
- Slowly add one tbsp. of oil at a time with the machine running on low until smooth.
- Transfer pesto to a serving bowl. Bring 4 quarts of water to a rolling boil with salt to taste.
- Add green beans and cook for 5-7 minutes. Remove with a slotted spoon without draining water and set aside to cool.
- Cook pasta according to package directions in green bean cooking water.
- Toast remaining pine nuts in a small skillet on medium-low heat, shaking the skillet until lightly brown and fragrant.
- Toss pasta with pesto, add green beans and serve garnished with pine nuts.
