Fettuccine with Spinach Pesto

Prep Time:
25 mins
Total Time:
25 mins

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


  • 12 ounces fettuccine

  • Coarse salt and ground pepper

  • 1 package (10 ounces) frozen chopped spinach, thawed

  • 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

  • ¼ cup olive oil


  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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