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Spinach Linguine, Cilantro Pesto and Artichoke Pasta

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Are you drooling yet? Mmm, this was a good one. The key is the basil and cilantro pesto which is really easy to make AND cheaper than making normal pesto (pine nuts: WHY are you so expensive? WHY?!) The red onions are also essential, so don’t try replacing them with yellow or white…they must be red!

The inspiration from this recipe came from a little book I can’t put down: Veganomicon. Liiiike, for real. If you’re going to invest in ONE vegan cookbook, I urge you, MAKE IT THIS ONE!

What You Need: (Serves 4)

1/2 lb. spinach linguine (or any pasta)
2 Tbsp olive oil
1 medium red onion, sliced into thin  semi circles
4 cloves of garlic, thinly sliced
2 Tbsp. veggie broth
1/2 tsp. salt
pinches of black pepper
15 oz. can of artichokes, in water, cut in half or fourths

2 cups loosely packed fresh basil leaves
1 cup loosely packed fresh cilantro
1/3 cup sliced almonds
2 cloves garlic crushed
juice of 1/2 lemon
1/2 tsp salt
1/4 cup olive oil

Blend the ingredients for the pesto together in a food processor. Set aside.
Make the linguine as directed on the box. While the pasta is cooking, preheat a medium skillet over medium heat, then add olive oil and onion. Cook for about 7 minutes, mixing every so often, then add garlic, cook for another minute, add veggie broth and pepper and lower heat.
By now the pasta should be done. Instead of draining it, scoop the pasta into the skillet (the water from the pasta will help thin the pesto – a good thing!) add the pesto, mix everything around, add artichokes, mix again, and let sit on low heat for a few minutes until everything is well dressed and warmed through. Serve immediately.


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