Fettuccine with Mint-Spinach Pesto

By kathryns

Ingredients

• 1 lb fettuccine
• 1/3 c slivered almonds
• 4 c baby spinach
• 2 c fresh mint
• 1 clove garlic
• 1/2 c extrar-virgin olive oil
• 3/4 c grated pecorino cheese, plus more for topping
• freshly ground pepper

Details

Servings 4
Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

1. Bring a large pot of salted water to a boil. Add the pasta and cook to al dente. Reserve 1 c cooking water, then drain and return to the pot.
2. Meanwhile, toast the almonds in a dry skillet over medium heat until just golden, about 5 minutes. Let cool.
3. Combine the almonds, spinach, mint and garlic in a food processor and process to make a slightly chunky paste. With the motor running, add the olive oil in a steady stream to make a smooth pesto.
4. Add the pesto to the pasta along with the pecorino; season with salt and pepper. Toss to coat, adding the reserved cooking water as needed to loosen. Serve with more pecorino for topping.