Pesto linguine with snow peas, sun-dried tomatoes, and lemon zest

Pesto linguine with snow peas, sun-dried tomatoes, and lemon zest

Shape Magazine
  • Prep: 25 min
  • Cook Time: 35 min
  • Total: 1 hr
  • Serving:

Enjoy the classic Italian flavors of sun-dried tomatoes, lemon zest and pesto. You’ll never believe this linguine recipe is such a healthy pasta dish!

 

Ingredients

  • 2 cups fresh basil leaves
  • 2 cloves garlic, peeled
  • 2 tablespoons pine nuts, toasted
  • 3-1/2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 12 ounces linguine pasta
  • 2 cups thinly sliced snow peas
  • 1/4 cup finely diced red onion
  • 1/4 cup sun-dried tomatoes (not packed in oil), coarsely chopped
  • 1/4 cup pitted Kalamata olives, coarsely chopped
  • Lemon zest from 1 large lemon

Directions

  1. To make the pesto, combine basil, garlic, pine nuts, and 3 tablespoons oil in the work bowl of a food processor. Pulse until mixture forms a chunky-smooth paste, scraping down sides of work bowl as necessary. Season with salt and pepper.
  2. Bring a large pot of water to a boil. Add linguine; cook 4 minutes. Add snow peas; cook 3 more minutes.
  3. While linguine cooks, heat remaining oil in a medium skillet over medium. Sauté onion, tomatoes, and olives for about 6 minutes or until onions are translucent.
  4. Drain linguine and return to cooking pot; stir in pesto. Divide linguine among 6 plates. Top each with an even portion of the sun-dried tomato mixture and lemon zest and serve.

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