You may also like
Categories:
kosher salt unsalted almonds garlic parsley basil Parmesan cheese extra-virgin olive oil Ricotta cheese kalamata olive linguine cannellini beans tomatoes fresh ground pepper
Viewed: 127 - Published at: 6 years agoIngredients
- kosher salt (for boiling pasta)
- 13 cup unsalted almonds (roasted)
- 1 garlic clove
- 1 12 cups parsley
- 1 12 cups basil
- 14 cup parmesan cheese
- 14 cup extra-virgin olive oil
- 13 cup ricotta cheese
- 12 cup kalamata olive, pitted and chopped
- 12 ounces linguine
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 2 plum tomatoes, chopped
- fresh ground pepper
Method
- Bring a large pot of salted water to a boil.
- Meanwhile, make the pesto.
- Pulse the almonds and garlic in a food processor until finely chopped.
- Add the parsley, basil and parmesan and pulse until the herbs are chopped, scraping down the side of the processor as needed.
- With the motor running, drizzle in the olive oil and blend until combined.
- Transfer to a large bowl; stir in the ricotta and olives.
- 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 time.
- Reserve 1 cup of the cooking water, then drain the pasta and beans.
- Transfer to the bowl with the pesto and toss to coat.
- Add the tomatoes and toss to combine, adding reserved cooking water as needed to loosen.
- Season with salt and pepper.
