Spinach Pesto and Pasta

Spinach Pesto and Pasta
 Jonny Valiant
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preparation
15
minutes
cooking
20
minutes
Serves 6

Ingredients

1
pound
fettuccine
1/4
cup
walnuts
2
cloves garlic
1/2
pound
baby spinach (about 10 cups)
1/3
cup
olive oil
1/2
cup
grated Parmesan
kosher salt and black pepper
1
tablespoon
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.
Kate Merker
February 2009

Nutritional Information

  • Per Serving
  • Calories 471
  • Fat 19 g
  • Sat Fat 4 g
  • Cholesterol 7 mg
  • Sodium 311 mg
  • Protein 16 g
  • Carbohydrate 62 g
  • Fiber 5 g
What does this mean? See Nutrition 101.

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