Pesto Linguine Recipe with Snow Peas, Sun-Dried Tomatoes

By jennKI

Ingredients

• 2 cups fresh basil leaves
• 2 cloves garlic, peeled
• 2 tablespoons pine nuts, toasted
• 3 ½ tablespoons olive oil
• Salt and freshly ground black pepper
• 1 large spaghetti squash
• 2 cups thinly sliced snow peas
• ¼ cup finely diced red onion
• ¼ cup sun-dried tomatoes (not packed in oil), coarsely chopped
• Lemon zest from 1 large lemon

Details

Servings 6
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

To make the pesto, combine basil, garlic, pine nuts, and 3 tablespoons oil in the work bowl of a food processor. Pulse until mixture forms a chunky-smooth paste, scraping down sides of work bowl as necessary. Season with salt and pepper.

Cook spaghetti squash in microwave--piercing several times with a knife first--for 10-12 mins. Let sit for 5 mins.

Steam snow peas for about 3 minutes--until bright green.

While snow peas and squash cook, heat remaining oil in a medium skillet over medium heat. Sauté onion and tomatoes for about 6 minutes or until onions are translucent.

Add squash to cooking pot; stir in pesto. Divide linguine among 6 plates. Top each with an even portion of the sun-dried tomato mixture and lemon zest and serve.