Spinach Pesto and Pasta

Jonny Valiant

Serves 6 Hands-On Time: 15m Total Time: 20m

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

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

By Kate Merker, March 2009

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Quick Tip

To freeze: Make the pesto and transfer it to a freezer container or bag. Freeze for up to 3 months.To use: Thaw in a bowl of cold water or overnight in the refrigerator. Follow the recipe instructions for the pasta and sprinkle with the lemon zest and 1/4 cup Parmesan. Or try the pesto on chicken, fish, pizza, or sandwiches.