Fettuccine with Spinach Pesto

Fettuccine with Spinach Pesto

  • Preparation 10 min
  • Cooking 6 min
  • Servings 4
  • Vegetarian
  • Nut-free
  • Egg-free
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Ingredients

    • 1 package 450 g dried fettuccine or other pasta, to taste
    • Parmesan cheese, for garnish

    • Fresh basil, for garnish
  • Spinach Pesto

    • 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

Preparation

  • Spinach Pesto

Note from Ricardo

To cook pasta according to the golden rule, it takes a litre of boiling water (4 cups) for each 100 g of pasta. Add 10 ml (2 teaspoons) of salt per litre (4 cups) of water. The water must at full boil to prevent the pasta from sticking together as it keeps it in motion while cooking.

Personal Note