so here's a delish dish that takes no time at all to make and is very good and satisfying. not the most complex flavors but very comforting and smooth, probably even better with a dry white wine (tom's vote is a chardonnay). i wouldn't suggest it for kids unless they're not finickey about verries though; it's VERY bright green! i'm sure my dad wouldn't have eaten it at all (something about soilent green...) but i thought it was the perfect meal for a spring evening. reminds you of the green to come (on the leaves outside anyway) and had a less intense and traditional taste of the normal basil pesto. definitely worth the 10minutes or so that it takes to whip up this healthy dinner!
from martha's everyday food march 2007
Fettuccine with Spinach Pesto
Prep: 25 minutes Total: 25 minutes
We added a twist to a classic pesto sauce by replacing the basil with spinach.
Ingredients
12 Ounces fettuccine
we used whole wheat which added more "substance" to this lightish dinner
Coarse salt and ground pepper
1 package (10 ounces) frozen chopped spinach, thawed
1/3 Cup grated Parmesan cheese, plus more for serving (optional)
2 Tablespoons pine nuts, plus more for serving (optional)
Coarse salt and ground pepper
1 package (10 ounces) frozen chopped spinach, thawed
1/3 Cup grated Parmesan cheese, plus more for serving (optional)
2 Tablespoons pine nuts, plus more for serving (optional)
i think it would have been better if the pine nuts were toasted first, either in the toaster oven for a couple minutes or in a pan on the stove, for a more complex, smoother taste
1 garlic clove
1 Teaspoon grated zest plus 2 tablespoons juice from 1 lemon
1 garlic clove
1 Teaspoon grated zest plus 2 tablespoons juice from 1 lemon
didn't use any zest, probably would have been good though; added zing
1/4 Cup olive oil
Directions
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; immediately drain pasta, and return to pot.
While pasta is cooking, place spinach, Parmesan, nuts, garlic, and lemon zest and juice in a food processor. Process until a paste forms. With motor running, add oil and cup cold water; process until smooth and creamy, about 1 minute. Season with salt and pepper. Add to pasta; toss, adding reserved pasta water a little at a time until sauce is thinned slightly and coats fettuccine (you may not need all the water). Serve, sprinkled with additional Parmesan and nuts, if desired.
1/4 Cup olive oil
Directions
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; immediately drain pasta, and return to pot.
While pasta is cooking, place spinach, Parmesan, nuts, garlic, and lemon zest and juice in a food processor. Process until a paste forms. With motor running, add oil and cup cold water; process until smooth and creamy, about 1 minute. Season with salt and pepper. Add to pasta; toss, adding reserved pasta water a little at a time until sauce is thinned slightly and coats fettuccine (you may not need all the water). Serve, sprinkled with additional Parmesan and nuts, if desired.
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