No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Fettuccine with Spinach Pesto

We added a twist to a classic pesto sauce by replacing the basil with spinach.

  • prep: 25 mins
    total time: 25 mins
  • servings: 4

advertisement

advertisement

Ingredients

  • 12 ounces fettuccine
  • Coarse salt and ground pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed
  • 1/3 cup grated Parmesan cheese, plus more for serving (optional)
  • 2 tablespoons pine nuts, plus more for serving (optional)
  • 1 garlic clove
  • 1 teaspoon grated zest plus 2 tablespoons juice from 1 lemon
  • 1/4 cup olive oil

Directions

  1. Step 1

    Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; immediately drain pasta, and return to pot.

  2. Step 2

    While pasta is cooking, place spinach, Parmesan, nuts, garlic, and lemon zest and juice in a food processor. Process until a paste forms. With motor running, add oil and 1/4 cup cold water; process until smooth and creamy, about 1 minute. Season with salt and pepper. Add to pasta; toss, adding reserved pasta water a little at a time until sauce is thinned slightly and coats fettuccine (you may not need all the water). Serve, sprinkled with additional Parmesan and nuts, if desired.

Source
Everyday Food, March 2007

Related Topics

advertisement

advertisement

Reviews (12)

  • 30 Nov, 2010

    Great recipe! My meat and potato boyfriend even liked this. I added some fresh parsley (stole idea from another spinach basil recipe) and used peanuts and fresh spinach. A recipe- thanks

  • 19 Sep, 2010

    Delicious! and easy! I used fresh spinach which I did not cook before hand. I immediately added the pesto to the hot pasta, and it was not bitter at all.

  • 17 Jun, 2010

    I am going to make this with fresh spinach as well. I would atleast blanch the fresh spinach to get rid of some of the bitterness.

  • 16 Jun, 2010

    I want to make this with fresh spinach as well, can you provide a conversion measurement? And would you really need to cook the spinach - seems like hot pasta would cook it. L

  • 16 Jun, 2010

    I have read where you can make pesto with asperagus as well. Wonder if you can make this recipe with fresh spinach???

  • 6 Jun, 2010

    What would you serve as a side dish with this?

  • 27 Feb, 2010

    Where I live, pine nuts are CRAZY expensive so I use almonds instead - which are also a great source of calcium !

  • 7 Apr, 2009

    Delicious! I didn't have pine nuts so I substituted hazel nuts and it was still delicious.

  • 6 May, 2008

    This is delicious! My current favorite stand-by pasta dish (and favorite "carb-loading" dish before a long run)! The lemon juice/zest makes the dish taste so fresh! I serve with whole wheat fettuccine...sometimes as a side, often as a main course on a busy evening.

  • 17 Mar, 2008

    I agree-caolrie andfat content are very important to me as well. Thanks Martha and Everyday Food staff!

  • 14 Mar, 2008

    As we are becoming a health consenious nation, I would like to see the amount of calaries, fat content fibre, amounts after each reciipe

  • 12 Mar, 2008

    When making the spinach pesto sauce in the processor, are you saying to add a cup a water (as in the directions but not in the ingredients)?