Linguine with Spring Herb Pesto and Wilted Greens
Ingredients
- 1 packed cup flat-leaf parsley leaves
- 1 packed cup basil leaves
- 1 tablespoon mint leaves
- 1 tablespoon tarragon
- 1 tablespoon sherry vinegar
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 3/4 pound dried linguine
- 1/2 pound frisée, baby chicory or baby beet greens, torn into bite-size pieces
- 1/2 cup freshly grated Parmesan cheese
Instructions
Linguine with Spring Herb Pesto and Wilted Greens serves 4 original recipe by Food & Wine.
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