Fettuccine with Spinach Pesto

Ingredients

  • 12 ounces fettuccine
  • Coarse salt and ground pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed
  • 1/3 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
  • + 1 more ingredients
    • 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...

View full recipe at SpringPad

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