Linguine with Sun-Dried Tomato Pesto

Health score
23%
Linguine with Sun-Dried Tomato Pesto
45 min.
6
447kcal

Suggestions


Indulge in the vibrant flavors of our Linguine with Sun-Dried Tomato Pesto, a dish that effortlessly combines the richness of Italian cuisine with the freshness of garden herbs. Perfect for a cozy lunch or a delightful side dish at your next gathering, this recipe is sure to impress your family and friends.

Imagine twirling perfectly cooked linguine around your fork, coated in a luscious pesto made from toasted almonds, aromatic basil, and sun-dried tomatoes. The addition of grated Parmesan cheese adds a creamy depth, while a hint of crushed red pepper brings a subtle kick that elevates the dish to new heights. With just 45 minutes of preparation, you can create a meal that not only satisfies your taste buds but also nourishes your body, clocking in at 447 calories per serving.

This recipe is not just about taste; it’s about the experience of cooking and sharing a meal. The vibrant colors and enticing aromas will fill your kitchen, making it a perfect opportunity to gather loved ones around the table. Whether you’re looking for a main course that stands out or a side dish that complements your favorite proteins, Linguine with Sun-Dried Tomato Pesto is versatile enough to fit any occasion. Dive into this culinary adventure and savor every bite!

Ingredients

  • 0.3 cup blanched slivered almonds toasted
  • 0.5 cup basil fresh packed ()
  •  garlic clove 
  • pound pasta 
  • 0.3 cup sun-dried olives drained
  • 0.3 cup olive oil extra virgin extra-virgin
  • 0.7 cup parmesan cheese grated
  • 0.1 teaspoon pepper dried red crushed
  • 0.5 cup water 

Equipment

  • bowl
  • pot

Directions

  1. Blend first 5 ingredients in processor until nuts are finely chopped. With machine running, gradually add oil, then 1/2 cup water, blending until almost smooth.
  2. Transfer pesto to bowl.
  3. Mix in 1/3 cup cheese. Season to taste with salt.
  4. Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  5. Drain, reserving 1 cup cooking water. Return pasta to pot.
  6. Add pesto and toss to coat, adding enough reserved water to form thin sauce. Season with salt and pepper.
  7. Serve, passing remaining cheese.

Nutrition Facts

Calories447kcal
Protein13.29%
Fat31.74%
Carbs54.97%

Properties

Glycemic Index
28.67
Glycemic Load
23.35
Inflammation Score
-5
Nutrition Score
14.086521703264%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg
Myricetin
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:446.51kcal
22.33%
Fat:15.77g
24.27%
Saturated Fat:3.37g
21.08%
Carbohydrates:61.46g
20.49%
Net Carbohydrates:57.98g
21.08%
Sugar:3.97g
4.41%
Cholesterol:9.67mg
3.22%
Sodium:206.75mg
8.99%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.86g
29.71%
Selenium:52.15µg
74.5%
Manganese:0.9mg
45.09%
Phosphorus:253.3mg
25.33%
Copper:0.35mg
17.35%
Vitamin E:2.54mg
16.92%
Magnesium:66.57mg
16.64%
Vitamin K:16.01µg
15.24%
Fiber:3.49g
13.94%
Calcium:135.02mg
13.5%
Zinc:1.8mg
11.98%
Potassium:384.7mg
10.99%
Iron:1.73mg
9.59%
Vitamin B3:1.89mg
9.46%
Vitamin B2:0.14mg
8.27%
Vitamin B6:0.15mg
7.35%
Vitamin B1:0.11mg
7.04%
Folate:20.98µg
5.25%
Vitamin A:254.38IU
5.09%
Vitamin B5:0.48mg
4.79%
Vitamin C:2.31mg
2.8%
Vitamin B12:0.15µg
2.5%
Source:Epicurious