Fettuccine With Spinach Pesto |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The lemon juice/zest makes the dish taste so fresh! I serve with fettuccine...sometimes as a side, often as a main course on a busy evening. 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 |
1/4 cup olive oil |
Directions:
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 until a paste forms. With motor running, add oil and 1/4 cup cold water; process until smooth and creamy, about 1 minute. Season with salt and pepper. Add to pasta; toss, adding reserved pasta water a little at a time until sauce is thinned slightly and coats fettuccine (you may not need all the water). Serve, sprinkled with additional Parmesan and nuts, if desired.
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