Linguine with Spinach-Herb Pesto

I love a fresh pesto, it brightens up any dish and just screams spring. I made Fettuccine with Seared Tomatoes, Spinach, and Burrata earlier this week and had some spinach left over. Cooking Light’s latest issue had a recipe for Linguine with Spinach-Herb Pesto which uses spinach, basil, oregano, and time to make a creamy pesto sauce. How great does that sound?? Ingredients: 4 ounces fresh baby spinach 1/4 cup slivered blanched almonds 1/4 cup fresh basil leaves 2 teaspoons chopped fresh oregano 1 teaspoon chopped fresh thyme 1/4 teaspoon black pepper 1 large garlic clove, chopped 2 tablespoons organic vegetable broth 2 teaspoons fresh lemon juice (~1/2 a lemon), plus zest from 1/2 a lemon 1/4 teaspoon salt 2 tablespoons extra-virgin olive oil 1 ounce Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup) 8 ounces uncooked linguine

Sweet Orange Salmon with Browned Butter-Orange Couscous

After all the pasta, meat, and desserts I’ve had over the past, oh, month, I think it’s about time to switch back to some seafood recipes. This is actually two different recipes from Cooking Light but I thought they’d be fantastic together. The Sweet Orange Salmon recipe is so easy and quick to make and the Browned-Butter Orange Couscous can be whipped up in no time as well! Ingredients Salmon: 2 tablespoons brown sugar 1 teaspoon chili powder 1/2 teaspoon grated orange rind 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon ground coriander 1/8 teaspoon black pepper 4 (6-ounce) salmon fillets Cooking spray Orange wedges   Couscous: 2 tablespoons butter 1/4 cup slivered almonds 1 cup uncooked couscous 1 (14-ounce) can fat-free, less-sodium chicken broth 1/2 cup coarsely chopped orange sections 1/4 cup pomegranate seeds 3 tablespoons chopped fresh parsley 1/4 teaspoon salt Orange wedges

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