Fettuccine with Mint-Spinach Pesto

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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Kosher salt

1 pound spinach fettuccine

1/3 cup slivered almonds

4 cups baby spinach

2 cups fresh mint

1 clove garlic

1/2 cup extra-virgin olive oil

3/4 cup grated pecorino cheese, plus more for topping

Freshly ground pepper


  1. 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.
  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.