Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Fettuccine with Mint-Spinach Pesto
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 832
- Total Fat
- 40 g
- Saturated Fat
- 9 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 8 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 26 mg
- Sodium
- 538 mg
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 832
- Total Fat
- 40 g
- Saturated Fat
- 9 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 8 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 26 mg
- Sodium
- 538 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain and return to the pot.
- Meanwhile, toast the almonds in a dry skillet over medium heat until just golden, about 5 minutes. Let cool.
- 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.
- 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.
