Spinach Pesto Linguine with White Beans

Ingredients

• 2 cups (60 g) spinach
• 2 tbsp (8 g) basil, packed
• 2 tsp (7 g) almonds
• 1 garlic clove
• 2 tbsp (12 g) Parmesan, grated
• 1 tsp (5 ml) extra-virgin olive oil
• 1 tbsp (15 ml) lemon juice
• 2 oz (60 g) red lentil linguine
• 3/4 cup (150 g) cannellini beans, rinsed
• 1/2 cup (130 g) plain Greek yogurt, 2%

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Blitz the spinach, basil, almonds, garlic, half the Parmesan, the oil and the lemon juice into a coarse pesto with two tablespoons of cold water. Cold water keeps raw spinach green.
2. Boil the pasta until just tender, tasting it a minute before the package time, and keep a cup of its water. Warm the beans through in a pan with a ladle of that water.
3. Take everything off the heat, toss the pasta, beans and pesto together with the yogurt, and loosen with pasta water until it coats. Shower the remaining Parmesan over; taste and salt if needed.