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
- 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.
- 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).
photo, compliments of martha stewart