Fettuccine with Parsley Pesto and Walnuts

Fettuccine with Parsley Pesto and Walnuts
Photo by www.marthastewart.com


  • ¼ cup grated Parmesan, plus more for serving
  • 5 ounces baby spinach
  • ¼ cup olive oil
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove
  • ¼ cup walnuts, plus more chopped for serving
  • 2 cups packed fresh parsley
  • + 2 more ingredients
    • ¾ pound fettuccine
    • Coarse salt and ground pepper

1. 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. 2. 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 s...

View full recipe at SpringPad


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