Food & Cooking Recipes Ingredients Pasta and Grains Fettuccine with Spinach Pesto 3.2 (34) 12 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 We added a twist to a classic pesto sauce by replacing the basil with spinach. Ingredients 12 ounces fettuccine Coarse salt and ground pepper 1 package (10 ounces) frozen chopped spinach, thawed ⅓ 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 Directions 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. 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. Print