Linguine Speciali Pergolati Alla Salsa Verde Recipe
Ingredients
| Spinach leaves | 4 | |
| Garlic | 2 Clove (5gm), crushed | |
| 4-5 small sprigs fresh basil | ||
| Coarse salt | 1/4 Teaspoon | |
| 2 walnuts, halved 2 | ||
| 4 Tbsp. grated Peccorino cheese 60 mL | ||
| Olive oil | 1 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Linguine | 1/2 Pound | |
Directions
Combine the first 8 ingredients in a blender or food processor fitted with a steel blade and process into a smooth paste.
Heat the butter in a large heavy skillet and add the processed sauce.
Stir over low heat until warm.
Add the freshly cooked linguine and toss to coat with the sauce mixture.
Sprinkle with additional grated Parmesan and serve at once.
Heat the butter in a large heavy skillet and add the processed sauce.
Stir over low heat until warm.
Add the freshly cooked linguine and toss to coat with the sauce mixture.
Sprinkle with additional grated Parmesan and serve at once.
Chef
