Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Thursday, May 27, 2010

Spinach Linguine with Basil-Cilantro Pesto and Artichokes

Spinach Linguine with Basil-Cilantro Pesto and Artichokes
When I made the pesto earlier in the day, it was heavenly... and I knew any addition to it would be awesome too. And it was. I'm going to try this pesto with the sandwiches we love from Corner Bakery.

1/2 pound spinach linguine (i used brown rice spinach spaghetti)
2 tablespoons of fat-free oil substitute
1 medium-size red onion, sliced into thin half-moons
4 cloves garlic, thinly sliced
2 tablespoons white cooking wine, veggie broth, or water
1/2 teaspoon salt
several pinches of freshly ground black pepper
1 recipe Basil-Cilantro Pesto (see below)
1 (15-ounce) can artichoke hearts, drained and sliced in fourths

Bring a large pot of salted water to a boil and cook the linguine according to the package directions, usually about 10 minutes. Once you've added the pasta to the water, proceed with the recipe.

Preheat a large skillet over medium-high heat and saute the onion in the oil substitute until softened, 5 to 7 minutes. Add the garlic and saute for a minute more. Add the white wine, salt and pepper, and cook for another minute or two. Lower the heat to low. At this point, the linguine should be done.

When the linguine is ready, don't drain it. Use a pasta spoon to transfer it to the pan in batches. This is a good method because you can use the pasta water to thin out the pesto and make sure that everything gets evenly coated. When you add one batch, add a bit of the pesto, too, and using the pasta spoon, saute to coat. Proceed with the rest of the pasta and pesto until you've added all of it. If it seems dry, add extra splashes of pasta water.

Add the artichoke hearts and toss to coat. Cook gently over low heat just until the artichokes are heated through, about 3 minutes. Serve immediately!

Veganomicon, pg 191
serves 4
Cook Time: 35 minutes

Basil-Cilantro Pesto
In the book they say this is their "cheapskate" pesto because they're using a cheaper nut, almonds, instead of the traditional pine nuts. I guess "cheapskate" translates to awesome in my book, because that's what this stuff was... awesome! I could eat it by the spoonful. And with using my fat-free oil substitute instead of oil - I could... and did... and not feel a bit bad about it!

2 cups loosely packed fresh basil leaves
1 cup loosely packed fresh cilantro
1/3 cup slivered  or sliced almonds
2 cloves garlic, crushed
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 cup fat-free oil substitute

Place the basil, cilantro, almonds, garlic, lemon juice, and salt in a food processor and blend until pasty, scraping down the sides occasionally. With the food processor on, slowly drizzle in the oil substitute. Blend until relatively smooth and no large chunks of almonds are left. If you don't have a food processor and are using a blender (i did this so i didn't have to get out the big food processor), then just add the olive oil at the end, since many blenders aren't equipped with and opening to drizzle into.
Veganomicon, pg 214
makes about 1 cup
time: 10 minutes

Jen {Mmmm} Shayne {yum} Ava {yum} Nolan {yum} Corynn {}

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