Mixed Herb Pesto Linguine

This is the Mixed Herb Pesto Linguine recipe.

Yields 4 servings
mixed herb pesto linguine

Ingredients

  • 1 cup (250 mL) lightly packed fresh basil
  • 1 cup (250 mL) lightly packed fresh parsley
  • 1/4 cup (60 mL) lightly packed fresh oregano
  • 3 garlic cloves peeled
  • 1/3 cup (80 mL) whole blanched almonds
  • 1/2 cup (125 mL) grated Canadian Parmesan cheese
  • 2 tbsp (30 mL) butter
  • Salt and pepper to taste
  • 1 lb (450 g) linguine or spaghetti
  • 1 cup (250 mL) 35 % cream

Preparation

Cook penne according to instructions on package, until al dente. Drain and return to saucepan.

Meanwhile, place herbs, garlic and almonds in a food processor; blend until fairly smooth. Add Parmesan and butter; process until smooth. Add salt and pepper.

Place cream in large saucepan; bring to a boil. Boil for a few minutes or until slightly thickened. Remove from heat, stir in herb pesto. Drain pasta, turn into a serving bowl; toss immediately with cream sauce.

Serve with additional Parmesan, if desired.

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Nutrition

Nutritional Information

per serving
Energy: 848 Calories
Protein: 25 g
Carbohydrate: 99 g
Fat: 39 g
Fibre: 7 g
Sodium: 327 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 30 % / 325 mg
Folate: 120 % / 265 mcg
Niacin: 52 % / 12 mcg
Magnesium: 49 % / 124 mg
Thiamin: 55 % / 0.7 mg