John Myers
Go Green: Swiss Chard Spinach Linguine with Basil Pesto
The perfect go green: swiss chard spinach linguine with basil pesto recipe with a picture and simple step-by-step instructions.
- 300 g Linguine
- 250 g Cocktail tomatoes
- 125 g Baby spinach
- 150 g Swiss chard fresh
- 1 Clove of garlic
- 1 Chilli red fresh
- 0,5 bunch Basil
- 2 tbsp Pine nuts
- 1 tbsp Almond butter white
- 1 tbsp Freshly squeezed lemon juice
- 3 tbsp Olive oil
- Salt
- Black pepper from the mill
- For the pesto, mix the basil, lemon juice, pine nuts, almond butter with a teaspoon of salt and 1 tablespoon of olive oil.
- Cook the linguins in salted water until al dente. In the meantime, wash and spin dry the baby spinach, cut the tomatoes and remove the hard stalks from the chard and chop them roughly. Finely chop the chilli and garlic clove.
- Let 2 tablespoons of olive oil get hot in a pan, first fry the garlic and chilli briefly until it smells fragrant, then immediately add the chard. Stir in a pan for about 3 minutes and lightly salt. Now add the tomatoes and cook for another 3 minutes. Finally stir in the baby spinach and stir in for about 1 minute until it collapses.
- Pour in the hot, drained pasta, remove the pan from the fire and fold in the pesto.
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