PREP TIME: 30 Minutes COOK TIME: 15 Minutes TOTAL TIME: 45 Minutes
- 350g linguine
- 4 cups bread, completely dried and cut into 4cm cubes
- 2 tablespoons butter
- 1 teaspoon lemon zest
- 1/2 cup Parmesan cheese, cut into 1-inch chunks
- 1/2 cup olive oil
- 3 cloves garlic, peeled
- 1/2 cup walnuts, toasted
- 2 cups fresh spinach, packed
- 1/2 cup fresh basil
- 1/2 cup fresh parsley
- 1/2 teaspoon sea salt
Assemble and attach KitchenAid® Food Grinder to your KitchenAid® Stand Mixer using fine grinding plate. Position large bowl under Food Grinder to catch food. Turn mixer to speed 6 to process dried bread, using food pusher as needed.
Position separate bowl under Food Grinder and grind Parmesan cheese on speed 6. Set aside.
Melt butter in large skillet over medium heat. Add breadcrumbs and stir to coat with melted butter. Heat until golden brown, stirring constantly, 3-4 minutes.
Grate lemon zest over toasted breadcrumbs and let cool.
Heat olive oil and garlic in small saucepan over low heat until garlic is soft, about 10 minutes. Remove garlic and let oil cool.
Place walnuts in work bowl of food processor. Pulse until finely chopped. Transfer to small bowl and set aside.
Place garlic, spinach, basil, and parsley in bowl of food processor and pulse until finely chopped. Slowly drizzle in cooled olive oil until pesto looks creamy.
Transfer pesto to bowl and stir in walnuts, salt, and Parmesan cheese. Set aside. Can be made 3 days ahead and stored in refrigerator.
Bring large stock pot of salted water to a boil over high heat.
Add linguine and cook 8-10 minutes until al dente. Drain. Toss pasta with 1 cup pesto.
Top with Crispy Breadcrumbs and serve immediately, serving additional pesto separately.