Dinner
Beet Pesto Cream Linguini
This is the perfect summer pasta dish to add to any occasion! Seven simple ingredients create this creamy, nutty, bright pink linguini. But this Beet Pesto recipe takes regular linguini to the next level – delicious!
Updated
Ingredients
- 1 cup whipping cream (250 mL)
- 1/3 cup beet pesto (75 mL)
- 1 tsp pepper (5 mL)
- ¼ tsp salt (1 mL)
- 1/3 cup grated Parmesan Cheese (75 mL)
- 10 oz. linguini, cooked (300 g)
- 2 – 3 Tbsp chopped fresh oregano (30– 45 mL) (for garnish)
Directions
- In medium saucepan, over low heat, simmer whipping cream and beet pesto until heated through, about 15 minutes. Stir in Parmesan cheese and hot pasta. Stir to combine.
- Sprinkle each serving with chopped fresh oregano and serve immediately.
Nutritional Analysis
| Calories | 541 |
|---|---|
| Total Fat | 28.3 g |
| Saturated Fat | 15.4 g |
| Cholesterol | 89 mg |
| Sodium | 316 mg |
| Carbohydrates | 60.9 g |
| Fiber | 3 g |
| Sugar | 3.1 g |
| Protein | 13.5 g |
| Potassium | 100 mg |
