Pasta with Walnut and Pecan Pesto


  • ¾ cup(s) parmesan cheese - freshly grated
  • salt and pepper to taste
  • ¼ cup(s) olive oil
  • 1 pound(s) fettuccini or spaghetti
  • 1 package frozen spinach, thawed, squeezed dry or 1 bunch of fresh spinach, roughly torn up
  • 2 tablespoon(s) butter or margarine
  • 1 (8 oz.) package baby bella mushrooms, sliced
  • + 4 more ingredients
    • ½ cup(s) walnuts - toasted
    • ½ cup(s) pecans - toasted
    • 2 cup(s) basil leaves, lightly packed
    • 1 garlic clove, sliced or 1 tsp crushed garlic

Preheat oven to 350°F. Spread the walnuts and pecans on a baking sheet. Toast them in the preheated oven for 5-10 minutes, until fragrant and lightly browned; stirring occasionally. Remove from the oven and let cool completely. Once the nuts are cooled, coarsely chop them in a food processor. R...

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