Linguine With Almond Pesto and Beans

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Meanwhile, make the pesto: Pulse the almonds and garlic in a food processor until finely chopped.

3. 3

   Add the parsley, basil and parmesan and pulse until the herbs are chopped, scraping down the side of the processor as needed.

4. 4

   With the motor running, drizzle in the olive oil and blend until combined.

5. 5

   Transfer to a large bowl; stir in the ricotta and olives.

6. 6

   Add the linguine to the boiling water and cook as the label directs, adding the beans to the pot in the last 2 minutes of cooking.

7. 7

   Reserve 1 cup of the cooking water, then drain the pasta and beans.

8. 8

   Transfer to the bowl with the pesto and toss to coat.

9. 9

   Add the tomatoes and toss to combine, adding the reserved cooking water as needed to loosen.

10. 10

    Season with salt and pepper.

11. 11

    Per serving: Calories 711; Fat 32 g (Saturated 7 g); Cholesterol 21 mg; Sodium 404 mg; Carbohydrate 84 g; Fiber 10 g; Protein 25 g

12. 12

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.

No additional tips available.