Fettuccine with Spinach Pesto

Instructions

1. 1

   In a food processor, process the garlic, pine nuts, spinach, cheese, half the olive oil, half the white wine and the oregano until smooth.

2. 2

   Alternately drizzle in the remaining olive oil and white wine until the pesto is smooth. Season with salt and set aside.

3. 3

   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.

4. 4

   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.

5. 5

   To serve, sprinkle the pasta with Parmesan cheese and garnish with a few basil leaves.