The Spinach Linguine recipe is a happy mix of contrasting flavors. The pesto, made with cilantro, basil, garlic, olive oil, salt, lemon juice, and almonds, was divine. The cilantro adds a surprisingly delicious and bright flavor, and the almonds make it a little creamy. Sliced red onions cooked in olive oil with garlic lend a wonderful sweetness, countering the saltiness of the pesto and artichokes. The linguine itself (I used Trader Joe's Spinach and Chive Linguine) is flavorful.
Each bite of this dish made my tastebuds dance. I LOVED it and would give it over five out of five stars. It may be one of my favorite recipes in the book. My omnivore husband really liked it too.And it was super easy to make. The hardest part was dismantling the cilantro leaves from their stems. It took about a half-hour so would be perfect for dinner after work.
I found that someone else posted the recipe on their blog. My advice: Make this! You'll love it! I know I'll be making it many times again.
Another recipe down for Cook Vegan Lover's Cookbook Club! Lots more I still want to try.
I enjoy cilantro in my pesto too. It adds an extra dimension. I also noticed your love for the Veganomicon chickpea cutlets. I haven't made them in a couple of years, but I think I need to bring them back into rotation.
ReplyDeleteOh yrs looks really nice. I love the strips of red onion! I'm not a huge pasta person either but this sounds really great. I can see my bf liking it too - artichokes!
ReplyDeleteLooks great! My parents have remade this twice since the first time. :) I really want to try the one with avocado this week. I'm glad you liked that too.
ReplyDeleteGlad your parents liked it. I'll definitely make this for a dinner party with omnivores--seems like everyone loves it.
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