Fettuccine with Spinach Pesto and Lemon

By Taste of Lime

I’m not sure if there’s such a thing as a quick and healthy lunch, but if you have a food processor, this Fettuccine with Spinach Pesto comes pretty close. Our pesto has all the vitamins and antioxidants you would expect from spinach with the added bonus of extra virgin olive oil and walnuts. And because these three ingredients are pretty high up on the superfood list, you can feel good about eating them. Parmesan cheese is definitely a main ingredient here as well, but if you want a flavor that’s stronger, try Romano cheese. In the end though, I think it’s the lemon zest and lemon juice that makes it all taste so good. In fact, it adds so much flavor, I like to include wedges on the side of each plate so everyone can add a generous squeeze to their own fettucine.

Pesto Sauce

When you typically think of pesto, basil comes to mind, but there are other leafy greens that make an excellent pasta sauce. Spinach is one of those greens. When considering superfoods, spinach may not be near the top of your list, but it should be. The health benefits associated with this nutrient-rich plant are numerous. As a pesto, it has a bright, vibrant color and brings its own distinctive flavor to the table. Whether it’s tossed with pasta, quinoa, or roasted potatoes, a good pesto is an easy way to add a boost of flavor to any dish.

How to Measure Dried Long Pasta

Some recipes, including this one, call for less than a pound of pasta. An easy way to get an accurate measurement is with a kitchen scale. Simply place a drinking glass on the scale and clear the weight using the tare feature. Select either grams or ounces (whatever your preferred measuring system) and then fill the glass with dried pasta to the desired amount.

Tips

Reserve 1/4 cup of the cooking liquid. The starch in the pasta water will help the pesto adhere to the fettuccine.

You can use baby spinach or large-leaf spinach in this recipe. Three cups will go into the pesto and 1 cup of spinach will be added at the end. Roughly chop any large leaves into smaller pieces for the single cup.

Garden Spinach for Fettuccine with Spinach Pesto

Fettuccine with Spinach Pesto and Lemon

Servings: 4 to 5
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Ingredients

12 ounces fettuccine
1 cup packed fresh spinach, rinse and pat dry (if the leaves are large, cut them into smaller pieces)
Lemon wedges, for serving
Salt and pepper, to taste

Pesto Ingredients

3 cups packed fresh spinach, rinse and pat dry
1/2 cup walnuts
1/2 cup finely grated parmesan cheese
1/4 cup plus 1 tablespoon extra virgin olive oil
2 large garlic cloves, peeled
Zest of 1 lemon
1 tablespoon lemon juice
1/2 teaspoon kosher or coarse sea salt

Directions

Place the pesto ingredients in a large food processor and blend until the texture is the consistency of a thick paste. Stop occasionally and scrape down the sides of the bowl. Add a little extra olive oil if necessary.

Cook the pasta according to the package directions. Drain the pasta, reserving 1/4 cup of the cooking liquid.

Return the pasta to the pot (off the heat). Stir in the pesto along with the remaining 1 cup of spinach leaves and toss to combine. Add 1 to 2 tablespoons of the pasta water as needed and toss again until the pasta is well coated with sauce. Season with additional salt and pepper to taste.

Garnish each plate with lemon wedges to squeeze over the pasta.