Think Basil, not Basic: A More Perfect Pesto “Pasta” is here.
Upon discovering Palmini, a hearts of palm “linguini”, our minds went straight to pesto. We can lighten up the linguini component by using Palmini, so now comes the pesto part of the equation. While traditional pesto recipes call for tons of calorie-laden oil, we cut it down—while still maintaining the flavor. Keep in mind: the fresher the basil you use, the better this sauce will be–and paired with Palmini, this dish is just a green dream come true. To read more about Palmini, click here.
INGREDIENTS (serves 4):
- 2 (14-oz) or 1 (1-lb) can of Palmini Hearts Of Palm Linguini
- 1 cup fresh basil leaves
- 1 clove garlic, peeled and quarted
- 1/4 cup grated Parmesan cheese
- salt and pepper, to taste
- 1 Tbsp olive oil
- 1 1/2 Tbsp low-sodium chicken broth
- 1/2 Tbsp fresh lemon juice
- Heirloom grape or cherry tomatoes, halved for garnish
- To neutralize the flavor and smell of Palmini, drain can, rinse strands well and soak in water, or milk for 45 minutes.
- While Palmini neutralizes, prepare pesto sauce by adding the basil, garlic, Parmesan cheese, salt, pepper, lemon juice, and lemon zest to a food processor or blender and pureeing. Once pureed, scrape the sides of the bowl with a spatula and add the olive oil and chicken broth. Continue to process until smooth, set aside.
- After Palmini has soaked, rinse with water (if soaked in milk) and pat dry.
- Coat a large saucepan with nonstick cooking spray and place over low heat. Add pesto sauce and Palmini, tossing to coat.
- Remove from heat, plate and garnish with halved tomatoes.