Food & Cooking Recipes Ingredients Pasta and Grains Fettuccine with Parsley Pesto and Walnuts 3.2 (59) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 A twist on pesto -- with parsley and walnuts -- gives fettuccine springtime color and freshness. It's sure to impress the fussiest guests. Ingredients Coarse salt and ground pepper ¾ pound fettuccine 2 cups packed fresh parsley ¼ cup walnuts, plus more chopped for serving ¼ cup grated Parmesan, plus more for serving 1 garlic clove 1 tablespoon fresh lemon juice ¼ cup olive oil 5 ounces baby spinach Directions 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. 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. 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. Rate it Print