What are the main ingredients in Silky Green Linguine?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender

Silky Green Linguine

Name: Silky Green Linguine
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender

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

with roasted baby tomatoes & toasted pine nuts

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

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

Serves 1

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!

Baby Tomatoes - 80g
Garlic Clove - 1
Spinach - 20g
Kale - 50g
Linguine Pasta - 125g
Lemon - 1
Nutritional Yeast - 10ml
Peas - 50g
Fresh Basil - 3g
Pine Nuts - 10g

Download the Recipe

Serves 2

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!

Baby Tomatoes - 160g
Garlic Cloves - 2
Spinach - 40g
Kale - 100g
Linguine Pasta - 250g
Lemon - 1
Nutritional Yeast - 20ml
Peas - 100g
Fresh Basil - 5g
Pine Nuts - 20g

Download the Recipe

Serves 3

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!

Baby Tomatoes - 240g
Garlic Cloves - 3
Spinach - 60g
Kale - 150g
Linguine Pasta - 375g
Lemons - 2
Nutritional Yeast - 30ml
Peas - 150g
Fresh Basil - 8g
Pine Nuts - 30g

Download the Recipe

Serves 4

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!