A silky smooth sauce of spinach, kale, lemon, and roasted garlic generously coat silky linguine pasta. Served with peas, sweet roasted tomatoes, and crunchy pine nuts. This dish is as delicious as it is beautiful!
Silky Green Linguine
Silky Green Linguine
with roasted baby tomatoes & toasted pine nuts
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Baby Tomatoes
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Kale
- Lemon
- Lemons
- Linguine Pasta
- Nutritional Yeast
- Peas
- Pine Nuts
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
ROASTY TOMS
Preheat the oven to 200°C. Place the halved baby tomatoes and whole, unpeeled garlic clove on a roasting tray. Coat in oil and seasoning. Pop in the hot oven and roast until softened and starting to blister, 10-15 minutes.
BLANCHING AWAY
Bring a pot of water to a boil. When boiling, blanch the rinsed Spinach and the shredded kale until wilted, 1-2 minutes. Drain, reserving the water, and rinse under cold water to stop the cooking process. When cooled, squeeze out as much water as you can.
BUBBLE, BUBBLE BOIL & NO TROUBLE
Return the pot of Spinach and kale water to medium-high heat. When boiling, add a pinch of salt and cook the pasta until al dente, 8-10 minutes. Drain, reserving 100ml of pasta water, and toss through a drizzle of olive oil.
A FOOD WHIZZ
When the tomatoes are finished roasting, remove the garlic clove from the tray. Carefully squeeze the garlic flesh into a blender. Add the blanched Kale and Spinach, the lemon zest, the juice of 1 lemon wedge, ½ the nutritional yeast, a drizzle of olive oil, seasoning, and the reserved pasta water. Pulse until smooth, adding more water if necessary. Add to the pot of cooked pasta. Toss through the peas, ½ the roasted tomatoes, ½ the torn basil, a drizzle of olive oil, and seasoning.
TOASTED PINE NUTS
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
GLORIOUS GREEN PASTA!
Pile up a generous helping of the saucy green pasta. Top with the toasted pine nuts and the remaining roasted tomatoes, basil, nutritional yeast and a good grind of pepper. Serve with a Lemon wedge. Beautiful work, Chef!
ROASTY TOMS
Preheat the oven to 200°C. Place the halved baby tomatoes and whole, unpeeled garlic cloves on a roasting tray. Coat in oil and seasoning. Pop in the hot oven and roast until softened and starting to blister, 10-15 minutes.
BLANCHING AWAY
Bring a pot of water to a boil. When boiling, blanch the rinsed Spinach and the shredded kale until wilted, 1-2 minutes. Drain, reserving the water, and rinse under cold water to stop the cooking process. When cooled, squeeze out as much water as you can.
BUBBLE, BUBBLE BOIL & NO TROUBLE
Return the pot of Spinach and kale water to medium-high heat. When boiling, add a pinch of salt and cook the pasta until al dente, 8-10 minutes. Drain, reserving 200ml of pasta water, and toss through a drizzle of olive oil.
A FOOD WHIZZ
When the tomatoes are finished roasting, remove the garlic cloves from the tray. Carefully squeeze the garlic flesh into a blender. Add the blanched Kale and Spinach, the lemon zest, the juice of 2 lemon wedges, ½ the nutritional yeast, a drizzle of olive oil, seasoning, and the reserved pasta water. Pulse until smooth, adding more water if necessary. Add to the pot of cooked pasta. Toss through the peas, ½ the roasted tomatoes, ½ the torn basil, a drizzle of olive oil, and seasoning.
TOASTED PINE NUTS
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
GLORIOUS GREEN PASTA!
Pile up a generous helping of the saucy green pasta. Top with the toasted pine nuts and the remaining roasted tomatoes, basil, nutritional yeast and a good grind of pepper. Serve with a Lemon wedge. Beautiful work, Chef!
ROASTY TOMS
Preheat the oven to 200°C. Place the halved baby tomatoes and whole, unpeeled garlic cloves on a roasting tray. Coat in oil and seasoning. Pop in the hot oven and roast until softened and starting to blister, 10-15 minutes.
BLANCHING AWAY
Bring a pot of water to a boil. When boiling, blanch the rinsed Spinach and the shredded kale until wilted, 1-2 minutes. Drain, reserving the water, and rinse under cold water to stop the cooking process. When cooled, squeeze out as much water as you can.
BUBBLE, BUBBLE BOIL & NO TROUBLE
Return the pot of Spinach and kale water to medium-high heat. When boiling, add a pinch of salt and cook the pasta until al dente, 8-10 minutes. Drain, reserving 300ml of pasta water, and toss through a drizzle of olive oil.
A FOOD WHIZZ
When the tomatoes are finished roasting, remove the garlic cloves from the tray. Carefully squeeze the garlic flesh into a blender. Add the blanched Kale and Spinach, the lemon zest, the juice of 3 lemon wedges, ½ the nutritional yeast, a drizzle of olive oil, seasoning, and the reserved pasta water. Pulse until smooth, adding more water if necessary. Add to the pot of cooked pasta. Toss through the peas, ½ the roasted tomatoes, ½ the torn basil, a drizzle of olive oil, and seasoning.
TOASTED PINE NUTS
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
GLORIOUS GREEN PASTA!
Pile up a generous helping of the saucy green pasta. Top with the toasted pine nuts and the remaining roasted tomatoes, basil, nutritional yeast and a good grind of pepper. Serve with a Lemon wedge. Beautiful work, Chef!
ROASTY TOMS
Preheat the oven to 200°C. Place the halved baby tomatoes and whole, unpeeled garlic cloves on a roasting tray. Coat in oil and seasoning. Pop in the hot oven and roast until softened and starting to blister, 10-15 minutes.
BLANCHING AWAY
Bring a pot of water to a boil. When boiling, blanch the rinsed Spinach and the shredded kale until wilted, 1-2 minutes. Drain, reserving the water, and rinse under cold water to stop the cooking process. When cooled, squeeze out as much water as you can.
BUBBLE, BUBBLE BOIL & NO TROUBLE
Return the pot of Spinach and kale water to medium-high heat. When boiling, add a pinch of salt and cook the pasta until al dente, 8-10 minutes. Drain, reserving 400ml of pasta water, and toss through a drizzle of olive oil.
A FOOD WHIZZ
When the tomatoes are finished roasting, remove the garlic cloves from the tray. Carefully squeeze the garlic flesh into a blender. Add the blanched Kale and Spinach, the lemon zest, the juice of 4 lemon wedges, ½ the nutritional yeast, a drizzle of olive oil, seasoning, and the reserved pasta water. Pulse until smooth, adding more water if necessary. Add to the pot of cooked pasta. Toss through the peas, ½ the roasted tomatoes, ½ the torn basil, a drizzle of olive oil, and seasoning.
TOASTED PINE NUTS
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
GLORIOUS GREEN PASTA!
Pile up a generous helping of the saucy green pasta. Top with the toasted pine nuts and the remaining roasted tomatoes, basil, nutritional yeast and a good grind of pepper. Serve with a Lemon wedge. Beautiful work, Chef!
Frequently Asked Questions
What is the preparation time for Silky Green Linguine?
The preparation time for Silky Green Linguine with roasted baby tomatoes & toasted pine nuts is between 15 and 30 minutes.
What is the total time required to make Silky Green Linguine with roasted baby tomatoes & toasted pine nuts?
The total time required to make Silky Green Linguine with roasted baby tomatoes & toasted pine nuts is between 30 and 50 minutes.
How many servings does Silky Green Linguine provide?
4 servings
What are the main ingredients in Silky Green Linguine?
Baby Tomatoes, Fresh Basil, Garlic Clove, Garlic Cloves, Kale, Lemon, Lemons, Linguine Pasta, Nutritional Yeast, Peas, Pine Nuts, Spinach
What is the nutritional information of Silky Green Linguine?
Calories: 637, Carbs: 90 grams, Fat: grams, Protein: 15.5 grams, Sugar: 10.5 grams, Salt: 113 grams
How do I prepare Silky Green Linguine?
TOASTED PINE NUTS: Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside. GLORIOUS GREEN PASTA!: Pile up a generous helping of the saucy green pasta. Top with the toasted pine nuts and the remaining roasted tomatoes, basil, nutritional yeast and a good grind of pepper. Serve with a lemon wedge. Beautiful work, Chef! A FOOD WHIZZ: When the tomatoes are finished roasting, remove the garlic cloves from the tray. Carefully squeeze the garlic flesh into a blender. Add the blanched kale and spinach, the lemon zest, the juice of 2 lemon wedges, ½ the nutritional yeast, a drizzle of olive oil, seasoning, and the reserved pasta water. Pulse until smooth, adding more water if necessary. Add to the pot of cooked pasta. Toss through the peas, ½ the roasted tomatoes, ½ the torn basil, a drizzle of olive oil, and seasoning. ROASTY TOMS: Preheat the oven to 200°C. Place the halved baby tomatoes and whole, unpeeled garlic cloves on a roasting tray. Coat in oil and seasoning. Pop in the hot oven and roast until softened and starting to blister, 10-15 minutes. BUBBLE, BUBBLE BOIL & NO TROUBLE: Return the pot of spinach and kale water to medium-high heat. When boiling, add a pinch of salt and cook the pasta until al dente, 8-10 minutes. Drain, reserving 200ml of pasta water, and toss through a drizzle of olive oil. BLANCHING AWAY: Bring a pot of water to a boil. When boiling, blanch the rinsed spinach and the shredded kale until wilted, 1-2 minutes. Drain, reserving the water, and rinse under cold water to stop the cooking process. When cooled, squeeze out as much water as you can.
What should be prepared from my kitchen to make Silky Green Linguine?
Baby Tomatoes, Fresh Basil, Garlic Clove, Garlic Cloves, Kale, Lemon, Lemons, Linguine Pasta, Nutritional Yeast, Peas, Pine Nuts, Spinach
How many calories does Silky Green Linguine have?
637 calories
How much fat content does Silky Green Linguine have?
grams
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