Four Peppercorn Pasta Luce Linguine with Spinach Pesto

Serving Size:  4-6


1 lb. Pappardelle's Four Peppercorn Pasta Luce
8 oz. spinach, plus a handful
1/2 cup almonds, toasted
2 cloves garlic
1/2 cup Parmesan cheese
Zest of 1/2 lemon
Juice of 1/2 lemon
3/4 - 1 cup extra virgin olive oil
1 onion, thinly sliced
1 15 oz. can cannellini beans, drained and rinsed
Salt & pepper, to taste


  1. In a food processor, pulse 8 oz. spinach, toasted almonds, and garlic until coarsely chopped. Add lemon zest and juice and puree, while slowly adding olive oil. Process until oil is incorporated, then add Parmesan and pulse once more. Season with salt and pepper to taste. If making in advance, pour a thin layer of olive oil on top to cover pesto, then refrigerate.
  2. Bring a pot of salted water to boil. Add pasta and cook to al dente, about 14 minutes; reserve pasta water.
  3. Heat a sauté pan over medium-low, adding enough oil to cover the bottom. Add sliced onions and slowly cook until caramelized. Raise heat to medium and add cannellini beans and a handful of spinach. Cook until spinach is wilted and beans are heated through, seasoning with salt and pepper. Add pasta, pesto to taste, and a ladle of pasta water. Serve immediately, adding more Parmesan if desired.