Proving once again that you can eat a plant-based, cancer fighting meal that tastes incredible, I present to you another Jack Bishop recipe from A Year in a Vegetarian Kitchen.
Linguine with Potato Croutons and Olive-Almond-Orange Pesto
(Serves 4 as a main course)
- 3/4 pound Yukon Gold potatoes, scrubbed and cut into 1/2-inch dice
- 1 cup packed fresh parsley leaves
- 1/2 cup green olives, pitted
- 1/4 cup sliced almonds, toasted in a dry skillet until fragrant and cooled
- 1 teaspoon grated orange zest
- 3 tablespoons fresh orange juice
- 1/4 cup plus 2 tablespoons extra-virgin olive oil (break out the high-end e.v. olive oil for the pesto)
- 1 pound linguine
- Bring 4 quarts water to a boil in a large pot for cooking the pasta.
- Bring 2 quarts water to a boil in a large saucepan. Add the potatoes and salt to taste and boil until the potatoes are just beginning to soften but have not begun to lose their shape, about 8 minutes. Drain and serve the potatoes and set aside.
- Place the parsley, olives, almonds, orange zest, and orange juice in a food processor. Process, scraping down the sides of the bowl as necessary, until the ingredients are finely chopped. With the motor running, pour 1/4 cup of the oil through the feed tube and process, scraping down the sides of the bowl, until smooth. Scrape the pesto into a bowl large enough to hold the cooked pasta and season with salt to taste.
- Heat the remaining 2 tablespoons oil in a medium nonstick skillet over medium heat until shimmering. Add the potatoes and cook, stirring occasionally, until golden brown, about 12 minutes. Season with salt to taste.
- Meanwhile, add 1 tablespoon salt and the pasta to the boiling water and cook until al dente. Reserve 2/3 cup of the cooking water and drain the pasta. Stir 1/3 cup of the cooking water into the pesto. Add the pasta and toss, adding more cooking water if necessary to moisten the pasta. Divide the pasta among four bowls. Spoon some potatoes over each portion and serve immediately.