Fettuccine With Spinach Pesto Recipe

Name: Fettuccine With Spinach Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces uncooked fettuccine; coarse salt; ground pepper; 1 (10 ounce) package frozen chopped spinach, thawed; 1/3 cup grated parmesan cheese, plus more; parmesan cheese, for serving; 2 tablespoons pine nuts, plus more; pine nuts, for serving; 1 garlic clove; 1 teaspoon grated lemon zest; 2 tablespoons lemon juice; 1/4 cup olive oil; 1/4 cup cold water

Servings: persons

12 ounces uncooked fettuccine
coarse salt
ground pepper
1 (10 ounce) package frozen chopped spinach, thawed
1/3 cup grated parmesan cheese, plus more
parmesan cheese, for serving
2 tablespoons pine nuts, plus more
pine nuts, for serving
1 garlic clove
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/4 cup olive oil
1/4 cup cold water

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.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces uncooked fettuccine, coarse salt, ground pepper, 1 (10 ounce) package frozen chopped spinach, thawed, and more.

Yes, Fettuccine With Spinach Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine With Spinach Pesto

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