Linguine with Spinach Lemon Pesto (dairy-free, nut-free, and vegan)
This is a fresh, flavorful pasta dish perfect for Spring (despite the fact that here in MA we just got another foot of snow today). The pesto is dairy and nut free, and helps you sneak your little ones a bit of spinach without them catching on. If you’re new to nutritional yeast, it’s worth giving a try. I find the flavor to be similar to that of Parmesan cheese, and it provides a healthy dose of protein and vitamins (particularly B-12). My three year old gobbled this up without a clue that it was good for him!
- 12.5 oz fresh linguine
- 3 cups fresh baby spinach
- 3 cloves garlic, peeled
- juice of 1 lemon
- 1/4 cup nutritional yeast
- 1/2 cup or so of olive oil (slim it down by replacing oil with starchy cooking water from the linguine)
- salt & pepper to taste
- Cook your linguine per the package instructions, and reserve about one cup of the starchy cooking water before draining.
- While your linguine is cooking, add your spinach, garlic and yeast to the cup of your food processor. Pulse until finely chopped, and start streaming in your lemon juice and oil (or water). Give it a taste, and season with salt and pepper. The flavor may come off a bit strong, but it will become more mild once you toss it with the pasta.
- Drain your pasta once it’s cooked, and add your pesto to the hot pan, off the heat. Stir for about one minute, add your pasta, and toss until well coated with your pesto. If you’d like you can garnish with a pinch of nutritional yeast and some lemon zest. Serve with a nice side salad, and enjoy!