Spinach Pesto and Pasta

By baudran

To Freeze: Make the pesto and transfer it to a freezer container or bag. Freeze for up to 3 months.
To Use: Thaw in a bowl of cold water or overnight in the fridge. Follow the recipe instructions for the pasta and sprinkle with the lemon zest and 1/4 cup parmesan. Or try the pesto on chicken, fish, pizza, or sandwiches.

Ingredients

• 1 pound fettuccine
• 1/4 cup walnuts
• 2 cloves garlic
• 1/2 pound baby spinach (about 10 cups)
• 1/3 cup olive oil
• 1/2 cup grated Parmesan
• kosher salt and black pepper
• 1 tablespoon grated lemon zest

Details

Servings 6
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

1. Cook the pasta according to the package directions. Drain and return it to the pot.

2. Meanwhile, in a food processor, pulse the walnuts and garlic until chopped.

3. Add the spinach, oil, ¼ cup of the Parmesan, and ¼ teaspoon each salt and pepper.

4. Puree until smooth, scraping down the sides of the processor bowl as necessary.

5. Add the pesto to the pasta and toss to combine. Sprinkle with the lemon zest and remaining ¼ cup Parmesan before serving.