Spinach Linguine with Basil Cilantro Pesto and Artichokes

Pesto is so yummy but even more so for me when it’s dairy free. Part of this recipe came from the Veganomicon cookbook and I’m very happy with the results. You can make the pasta by hand or in the food processor. I’ve made it both ways.

Spinach Linguine with Basil Cilantro Pesto and Artichokes

• Spinach Pasta (see recipe below)
• 2 tbsp Olive Oil
• 1 med Red Onion, sliced into half moons
• 4 cloves Garlic, thinly sliced
• 2 tbsp White Cooking Wine, Veggie Broth or Water
• 1/2 tsp Salt
• Ground or Cracked Pepper to taste
• Basil Cilantro Pesto (see recipe below)
• 1 can Artichoke Hearts, drained and sliced in half

1. Put the pot of water on to boil for cooking the pasta, but don’t cook it yet.
2. Preheat a large skillet over medium high heat and saute onion in olive oil until softened. Add garlic and saute for a minute more. Add the white wine, salt and pepper and cook for another minute or two. Lower heat to low.
3. Cook the pasta until al dente and don’t drain. With a slotted spoon, transfer the pasta into the skillet. With each pasta addition also add some pesto to help evenly coat the pasta. The pasta water can help thin out the pesto if need be.
4. Add the artichoke hearts and toss to coat. Cook gently over low heat until the artichoke hearts are heated through. Maybe 3 minutes. Serve immediately!

Spinach Pasta

You can play around with the amount of pasta you want to make. I think generally speaking 100 grams per egg does the trick.

• 300 grams All Purpose Flour
• salt and pepper
• 3 Eggs
• Spinach, finely chopped

1. Put flour in bowl or on counter. Make a well in the middle.
2. Crack eggs into the well and add spinach around. With a fork beat eggs until smooth.
3. With spoon or tips of fingers mix the flour and spinach with the eggs. Add it slowly until it’s all combined into one smooth ball. You may need to add a bit of water to help complete the ball.
4. Knead well.
5. Wrap well in wax paper and chill in the fridge for at least 30 min.
6. Work a quarter of the dough at a time and put the rest back in the fridge until needed.
7. With a little flour on the table flatten the dough a bit with your hands. Set the pasta machine to the widest setting and roll the pasta through. Fold each end of the dough in on itself and roll through again. Repeat until the dough is smooth. This is laminating the dough. Then roll through a couple times on each narrower setting until you have the desired thickness. You may want to cut this piece in half before you run it through the cutting attachment so it’s easier to handle.
8. Allow to dry on *clean* broom handle.
9. You can cook it easily any time after it’s dry.

1. Put flour, salt and pepper in the food processor with a dough blade in place. Pulse.
2. Whisk eggs together in a bowl and then while the food processor is on, pour the eggs in to be mixed in.
3. Open the food processor and add the chopped spinach and process again.
4. Add water to help bring the dough together. It’s best to add it by the tsp or tbsp at a time. Don’t add too much!
5. Once the dough starts coming together, you can take it out of the food processor and kneed until it is smooth and elastic.
6. Wrap well in wax paper and chill in the fridge for at least 30 min.
7. Work a quarter of the dough at a time and put the rest back in the fridge until needed.
8. With a little flour on the table flatten the dough a bit with your hands. Set the pasta machine to the widest setting and roll the pasta through. Fold each end of the dough in on itself and roll through again. Repeat until the dough is smooth. This is laminating the dough. Then roll through a couple times on each narrower setting until you have the desired thickness. You may want to cut this piece in half before you run it through the cutting attachment so it’s easier to handle.
9. Allow to dry on *clean* broom handle.
10. You can cook it easily any time after it’s dry.

Basil Cilantro Pesto

• 2 cups Basil Leaves, loosely packed
• 1 cup Cilantro, loosely packed
• 1/3 cup Almonds, slivered or sliced
• 2 cloves Garlic, crushed
• 2 tbsp fresh Lemon Juice
• 1/2 tsp Salt
• 1/4 cup Olive Oil

1. Crush almonds in food processor. Add garlic and blend.
2. Add basil, cilantro, lemon juice and salt and blend, occasionally scraping the sides.
3. While the food processor is on, slowly add olive oil until relatively smooth. You may not need or want the whole 1/4 cup.