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

Everyday Food, March 2007

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Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews (13)

34 Ratings
  • 5 star values: 4
  • 4 star values: 10
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 2
Rating: 3 stars
09/19/2019
I have learned this recipe almost 40 years ago from my French chef at an Italian eatery in Chicago but you have to use fresh spinach not frozen. We also found that canola oil was not as heavy flavored as olive oil but you can use either. I would also add real basil or it's not pesto sauce 1/2 as much basil as spinach and a little more garlic.
Rating: Unrated
11/30/2010
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
Rating: Unrated
09/19/2010
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.
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Rating: Unrated
06/17/2010
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.
Rating: Unrated
06/16/2010
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
Rating: Unrated
06/16/2010
I have read where you can make pesto with asperagus as well. Wonder if you can make this recipe with fresh spinach???
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Rating: Unrated
06/06/2010
What would you serve as a side dish with this?
Rating: Unrated
02/27/2010
Where I live, pine nuts are CRAZY expensive so I use almonds instead - which are also a great source of calcium !
Rating: Unrated
04/07/2009
Delicious! I didn't have pine nuts so I substituted hazel nuts and it was still delicious.
Rating: Unrated
05/06/2008
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.
Rating: Unrated
03/17/2008
I agree-caolrie andfat content are very important to me as well. Thanks Martha and Everyday Food staff!
Rating: Unrated
03/14/2008
As we are becoming a health consenious nation, I would like to see the amount of calaries, fat content fibre, amounts after each reciipe
Rating: Unrated
03/12/2008
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)?
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