Name: Fettuccine with Spinach Pesto
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4 serving(s)
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

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

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.

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.

Fettuccine with Spinach Pesto

Categories

Ingredients

Spinach Pesto

Preparation

Spinach Pesto

Note from Ricardo

Personal Note