Fettuccine with Spinach Pesto
Fettuccine with Spinach Pesto
Ingredients
- 1 package 450 g dried fettuccine or other pasta, to taste
- Parmesan cheese, for garnish
- Fresh basil, for garnish
- 4 cloves garlic, finely chopped
- 2 tablespoons (30 ml) pine nuts, toasted
- 4 cups (1 litre) spinach, washed and rinsed
- 3/4 cup (180 ml) fresh Parmesan cheese, grated
- 3/4 cup (180 ml) olive oil
- 3/4 cup (180 ml) white wine
- 1 tablespoon (15 ml) dried oregano
Instructions
- In a food processor, process the garlic, pine nuts, spinach, cheese, half the olive oil, half the white wine and the oregano until smooth.
- Alternately drizzle in the remaining olive oil and white wine until the pesto is smooth. Season with salt and set aside.
- In a large pot, bring salted water to a boil. Cook the pasta until al dente. Drain the pasta, keeping some cooking water aside for the sauce.
- In a saucepan, combine the hot pasta with some spinach pesto, to taste, and cooking water, as needed. The remaining pesto, covered with a thin layer of olive oil, will keep for several days in the refrigerator.
- To serve, sprinkle the pasta with Parmesan cheese and garnish with a few basil leaves.
Fettuccine with Spinach Pesto