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Gallery Fettuccine with Spinach Pesto Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 12 ounces fettuccine 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) 1 garlic clove 1 teaspoon grated zest plus 2 tablespoons juice from 1 lemon 1/4 cup olive oil
Gallery Fettuccine with Spinach Pesto
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Gallery
Fettuccine with Spinach Pesto
Fettuccine with Spinach Pesto
Fettuccine with Spinach Pesto
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 4
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 12 ounces fettuccine 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) 1 garlic clove 1 teaspoon grated zest plus 2 tablespoons juice from 1 lemon 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 1/4 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.
Reviews (13)
Add Rating & Review 34 Ratings 5 star values: 4 4 star values: 10 3 star values: 12 2 star values: 6 1 star values: 2
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Reviews (13)
Add Rating & Review 34 Ratings 5 star values: 4 4 star values: 10 3 star values: 12 2 star values: 6 1 star values: 2
Add Rating & Review
34 Ratings 5 star values: 4 4 star values: 10 3 star values: 12 2 star values: 6 1 star values: 2
34 Ratings 5 star values: 4 4 star values: 10 3 star values: 12 2 star values: 6 1 star values: 2
34 Ratings 5 star values: 4 4 star values: 10 3 star values: 12 2 star values: 6 1 star values: 2
5 star values: 4 4 star values: 10 3 star values: 12 2 star values: 6 1 star values: 2
Martha Stewart Member Rating: 3 stars 09/19/2019 I have learned this recipe almost 40 years ago from my French chef at an Italian eatery in Chicago but you have to use fresh spinach not frozen. We also found that canola oil was not as heavy flavored as olive oil but you can use either. I would also add real basil or it's not pesto sauce 1/2 as much basil as spinach and a little more garlic. Martha Stewart Member Rating: Unrated 11/30/2010 Great recipe! My meat and potato boyfriend even liked this. I added some fresh parsley (stole idea from another spinach basil recipe) and used peanuts and fresh spinach. A recipe- thanks Martha Stewart Member Rating: Unrated 09/19/2010 Delicious! and easy! I used fresh spinach which I did not cook before hand. I immediately added the pesto to the hot pasta, and it was not bitter at all. Martha Stewart Member Rating: Unrated 06/17/2010 I am going to make this with fresh spinach as well. I would atleast blanch the fresh spinach to get rid of some of the bitterness. Martha Stewart Member Rating: Unrated 06/16/2010 I want to make this with fresh spinach as well, can you provide a conversion measurement? And would you really need to cook the spinach - seems like hot pasta would cook it. L Martha Stewart Member Rating: Unrated 06/16/2010 I have read where you can make pesto with asperagus as well. Wonder if you can make this recipe with fresh spinach??? Martha Stewart Member Rating: Unrated 06/06/2010 What would you serve as a side dish with this? Martha Stewart Member Rating: Unrated 02/27/2010 Where I live, pine nuts are CRAZY expensive so I use almonds instead - which are also a great source of calcium ! Martha Stewart Member Rating: Unrated 04/07/2009 Delicious! I didn't have pine nuts so I substituted hazel nuts and it was still delicious. Martha Stewart Member Rating: Unrated 05/06/2008 This is delicious! My current favorite stand-by pasta dish (and favorite "carb-loading" dish before a long run)! The lemon juice/zest makes the dish taste so fresh! I serve with whole wheat fettuccine...sometimes as a side, often as a main course on a busy evening. Martha Stewart Member Rating: Unrated 03/17/2008 I agree-caolrie andfat content are very important to me as well. Thanks Martha and Everyday Food staff! Martha Stewart Member Rating: Unrated 03/14/2008 As we are becoming a health consenious nation, I would like to see the amount of calaries, fat content fibre, amounts after each reciipe Martha Stewart Member Rating: Unrated 03/12/2008 When making the spinach pesto sauce in the processor, are you saying to add a cup a water (as in the directions but not in the ingredients)?Martha Stewart Member
Rating: 3 stars 09/19/2019
I have learned this recipe almost 40 years ago from my French chef at an Italian eatery in Chicago but you have to use fresh spinach not frozen. We also found that canola oil was not as heavy flavored as olive oil but you can use either. I would also add real basil or it’s not pesto sauce 1/2 as much basil as spinach and a little more garlic.
Rating: 3 stars
Rating: Unrated 11/30/2010
Great recipe! My meat and potato boyfriend even liked this. I added some fresh parsley (stole idea from another spinach basil recipe) and used peanuts and fresh spinach. A recipe- thanks
Rating: Unrated
Rating: Unrated 09/19/2010
Delicious! and easy! I used fresh spinach which I did not cook before hand. I immediately added the pesto to the hot pasta, and it was not bitter at all.
Rating: Unrated 06/17/2010
I am going to make this with fresh spinach as well. I would atleast blanch the fresh spinach to get rid of some of the bitterness.
Rating: Unrated 06/16/2010
I want to make this with fresh spinach as well, can you provide a conversion measurement? And would you really need to cook the spinach - seems like hot pasta would cook it. L
I have read where you can make pesto with asperagus as well. Wonder if you can make this recipe with fresh spinach???
Rating: Unrated 06/06/2010
What would you serve as a side dish with this?
Rating: Unrated 02/27/2010
Where I live, pine nuts are CRAZY expensive so I use almonds instead - which are also a great source of calcium !
Rating: Unrated 04/07/2009
Delicious! I didn’t have pine nuts so I substituted hazel nuts and it was still delicious.
Rating: Unrated 05/06/2008
This is delicious! My current favorite stand-by pasta dish (and favorite “carb-loading” dish before a long run)! The lemon juice/zest makes the dish taste so fresh! I serve with whole wheat fettuccine…sometimes as a side, often as a main course on a busy evening.
Rating: Unrated 03/17/2008
I agree-caolrie andfat content are very important to me as well. Thanks Martha and Everyday Food staff!
Rating: Unrated 03/14/2008
As we are becoming a health consenious nation, I would like to see the amount of calaries, fat content fibre, amounts after each reciipe
Rating: Unrated 03/12/2008
When making the spinach pesto sauce in the processor, are you saying to add a cup a water (as in the directions but not in the ingredients)?
All Reviews for Fettuccine with Spinach Pesto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fettuccine with Spinach Pesto
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
