Linguine with Almond Pesto and Beans – A Detailed Recipe preparations. Nutritional value of one serving: (4 total) Calories 711, total fat 32 g. saturated fat 7 g. protein 25 g. carbohydrates 84 g., fiber 10 g., cholesterol 21 mg., sodium 404 mg., sugar g. 
Photo of the dish:Antonis Achilleos Time: 30 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr linguine paste
- 1 clove of garlic
- 1.5 tbsp. fresh parsley
- 1.5 tbsp. fresh basil
- 1/4 Art. grated parmesan cheese
- 1/3 Art. ricotta cheese
- 1/4 Art. olive oil
- 1/3 Art. toasted almonds
- 1/2 tbsp. chopped olives, chop
- 1 can (450 gr.) Canned cannellini or white beans navy beans, drain and rinse
- 2 plum tomatoes, diced
- Coarse salt and freshly ground pepper
Recipes with similar ingredients: linguine paste, beans cannellini, white navy beans, tomatoes, plum tomatoes, olives, calamata olives, almonds, nuts, garlic, parsley, basil, cheese parmesan, ricotta cheese
Recipe preparation:
- Bring salted water to a boil in a saucepan.
- Meanwhile, cook the pesto: grind in food processor almonds and garlic. Add parsley, basil, Parmesan, and finely chop. Without turning off the food processor, pour through the hole olive oil, mix. Transfer pesto sauce in a large bowl, mix the ricotta cheese and olives.
- Add linguine paste to boiling water and cook as much how much is indicated on the package. 2 minutes before cooking pasta add beans and continue to cook the remaining time. Leave 1 a glass of liquid from the preparation, drain the rest. Shift pasta linguine and beans in a bowl with pesto sauce, and mix. Add Tomatoes and mix thoroughly, salt and pepper. If pasta turns dry, add a little liquid.
