** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Prepare the pesto: Combine the basil, garlic and pine nuts in the bowl of a food processor.
2. Process until chopped. With the motor running, slowly drizzle in the oil through the feed tube.
3. Add the cheese and process until combined. Season with salt and pepper.
4. Refrigerate, covered, until ready to use 9up to 3 days).
5. Makes about 1 cup. Shortly before serving, bring a large pot of salted water to a boil and cook the linguine according to package directions.
6. Drain well and place in a serving bowl. Add the reserved pesto sauce and toss well.
7. Season with pepper. Sprinkle the green beans, potatoes and tomatoes over the linguine and scatter with the slivered basil.
Comments on Basil Veggie Linguine Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Gluten, Tomato, MSG, Potato, Cheese, Garlic, Olive Oil allergies.
Meal Type: 
Total Time: 
Cook Method:
Cuisine: 
Print this Recipe
