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Fettuccine with Parsley Pesto and Walnuts


A twist on pesto -- with parsley and walnuts -- gives fettuccine springtime color and freshness. It's sure to impress the fussiest guests.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2009


  • Coarse salt and ground pepper
  • 3/4 pound fettuccine
  • 2 cups packed fresh parsley
  • 1/4 cup walnuts, plus more chopped for serving
  • 1/4 cup grated Parmesan, plus more for serving
  • 1 garlic clove
  • 1 tablespoon fresh lemon juice
  • 1/4 cup olive oil
  • 5 ounces baby spinach


  1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.

  2. In a food processor, puree parsley, walnuts, Parmesan, garlic, lemon juice, and 2 tablespoons water until a paste forms. With machine running, add oil in a thin stream; process until very smooth, about 1 minute. Season pesto with salt and pepper.

  3. To pasta in pot, add pesto, 1/4 cup pasta water, and spinach; toss to combine. Thin with pasta water as needed. Serve sprinkled with walnuts and Parmesan.

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