Fettuccine with Parsley Pesto and Walnuts

By dublinburro

Ingredients

• Coarse salt and ground pepper
• 3/4pound3/4 pound fettuccine
• 2cups2 cups packed fresh parsley
• 1/4cup1/4 cup walnuts, plus more chopped for serving
• 1/4cup1/4 cup grated Parmesan, plus more for serving
• 11 garlic clove
• 1tablespoon1 tablespoon fresh lemon juice
• 1/4cup1/4 cup olive oil
• 5ounces5 ounces baby spinach

Details

Adapted from marthastewart.com

Preparation

Step 1

Step 1

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.

Step 2

In a food processor, puree parsley, walnuts, Parmesan, garlic, lemon juice, and 2 tablespoons water until a paste forms. With machine running, add oil in a thin stream; process until very smooth, about 1 minute. Season pesto with salt and pepper.

Step 3

To pasta in pot, add pesto, 1/4 cup pasta water, and spinach; toss to combine. Thin with pasta water as needed. Serve sprinkled with walnuts and Parmesan.