Spinach Pesto and Pasta

green-noodles
Photo by  Jonny Valiant
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 471 calories
    • Fat 19 g
    • Sat Fat 4 g
    • Cholesterol 7 mg
    • Sodium 311 mg
    • Protein 16 g
    • Carbohydrate 62 g
    • Fiber 5 g
  • February 2009

Ingredients

  1. Check 1pound fettuccine
  2. Check 1/4cup walnuts
  3. Check 2 cloves garlic
  4. Check 1/2pound baby spinach (about 10 cups)
  5. Check 1/3cup olive oil
  6. Check 1/2cup grated Parmesan
  7. Check kosher salt and black pepper
  8. Check 1tablespoon grated lemon zest

Directions

  1. Cook the pasta according to the package directions. Drain and return it to the pot.
  2. Meanwhile, in a food processor, pulse the walnuts and garlic until chopped.
  3. Add the spinach, oil, ¼ cup of the Parmesan, and ¼ teaspoon each salt and pepper.
  4. Puree until smooth, scraping down the sides of the processor bowl as necessary.
  5. Add the pesto to the pasta and toss to combine. Sprinkle with the lemon zest and remaining ¼ cup Parmesan before serving.