Wednesday, June 16, 2010

Fettuccine with Spinach Pesto


the goods:

12 oz. fettuccine noodles

Course salt and ground pepper

1 (10 oz) pkg. frozen chopped spinach, thawed

1/3 c. grated Parmesan cheese, plus more for serving

2 T. pine nuts, plus more for serving

1 garlic clove

1 tsp. grated zest, plus 2 T. juice from 1 lemon

1/4 c. EVOO

  1. Cook pasta in pot of boiling salted water until al dente, according to package directions. Reserve 1/2 c. pasta water; immediately drain pasta and then return to the 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. While the processor is running, add oil and 1/4 c. cold water; process until smooth and creamy. 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).
  3. Serve. Sprinkle with additional Parmesan and pine nuts, if desired.

    photo, compliments of martha stewart

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