Linguine with Spring Herb Pesto and Wilted Greens
- SERVINGS: 4
Most pestos are made with garlic. This one isn't, so the flavor of the herbs and greens seems even brighter.
- 1 packed cup flat-leaf parsley leaves
- 1 packed cup basil leaves
- 1 tablespoon mint leaves
- 1 tablespoon tarragon
- 1 tablespoon sherry vinegar
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 3/4 pound dried linguine
- 1/2 pound frisée, baby chicory or baby beet greens, torn into bite-size pieces
- 1/2 cup freshly grated Parmesan cheese
- In a blender or food processor, combine the parsley with the basil, mint, tarragon, sherry vinegar and 1/3 cup of olive oil. Blend until a coarse puree forms. Scrape the pesto into a bowl and season with salt and pepper.
- Cook the linguine in a large pot of boiling salted water, stirring, until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the linguine and transfer it to a large, warmed pasta bowl.
- Return the pasta pot to moderately high heat. Add the remaining 2 tablespoons of olive oil and the frisée, season with salt and pepper and cook, stirring, until barely wilted, about 30 seconds. Add the frisée to the linguine along with 3 tablespoons of the reserved pasta cooking water. Using tongs, toss the pasta to evenly distribute the frisée. Add the pesto, season with salt and pepper and toss well. Add the remaining 1 tablespoon of pasta cooking water if the pasta seems dry. Sprinkle with the Parmesan, toss again and serve at once.
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Congratulations to Mei Lin, winner of Top Chef Season 12.