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Fettuccine with Spinach Pesto

Fettuccine with Spinach Pesto

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

Everyday Food, March 2007 http://www.marthastewart.com/336726/fettuccine-with-spinach-pesto
3.75
Rated
75100(4)4
  • Prep Time 25 minutes
  • Total Time 25 minutes
  • Yield Serves 4

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. 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. 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.

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