Fettuccine With Spinach Pesto

Total Time
25mins
Prep 10 mins
Cook 15 mins

This uses frozen spinach, making it easy to make any time. From Everyday Food, March 2007.

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions, reserving 1/2 cup pasta cooking water.
  2. Drain pasta and return to pot.
  3. Meanwhile, place spinach, cheese, nuts, garlic, lemon zest and lemon juice in food processor.
  4. Process until a paste forms.
  5. With motor running, add water and oil; process until smooth and creamy (1 minute).
  6. Season with salt and pepper.
  7. Toss sauce with pasta, using as much reserved pasta water to thin the sauce as needed.
  8. Sprinkle with cheese and nuts and serve.

Reviews

(2)
Most Helpful

I only made the pesto as I was looking for a spinach pesto recipe. It was exactly what I was looking for. I added a bit more garlic too and used a few walnuts instead of the pine nuts, I didn't have any. :-)

Margie99 April 30, 2009

This is a great pesto, nice and lemony! I used fresh spinach (2 cups), twice the nuts, and left out the water.

Maito July 30, 2010

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