Spinach Fettuccine with Homemade Basil Pesto

Name: Spinach Fettuccine with Homemade Basil Pesto
Yield: 2 servings
Cuisine: American
Ingredients: 30 g pine nuts; 100 g fresh basil; 70 g Grana Padano or parmesan; 8 g garlic, roughly chopped; 15 ml (1 tbsp) olive oil; 200 g spinach fettuccine or your pasta of choice; salt and pepper to taste; pine nuts for garnishing; grated parmesan for garnishing

Linh @barofsweets

This pesto pasta is a delicious quick and easy summer recipe. Full instructions how to make your own basil pesto are included, or you can make it even easier and use store-bought.

Shout out to the lovely @minh who shared the same idea with me using spinach fettuccine instead of spaghetti 💚

This pesto pasta is a delicious quick and easy summer recipe. Full instructions how to make your own basil pesto are included, or you can make it even easier and use store-bought.

Shout out to the lovely @minh who shared the same idea with me using spinach fettuccine instead of spaghetti 💚

Linh @barofsweets

This pesto pasta is a delicious quick and easy summer recipe. Full instructions how to make your own basil pesto are included, or you can make it even easier and use store-bought.

Shout out to the lovely @minh who shared the same idea with me using spinach fettuccine instead of spaghetti 💚

This pesto pasta is a delicious quick and easy summer recipe. Full instructions how to make your own basil pesto are included, or you can make it even easier and use store-bought.

Shout out to the lovely @minh who shared the same idea with me using spinach fettuccine instead of spaghetti 💚

Saved

Ingredients

2 servings

Homemade Pesto
30 gpine nuts
100 gfresh basil
70 gGrana Padano or parmesan
8 ggarlic, roughly chopped
15 ml (1 tbsp)olive oil
To assemble to dish
200 gspinach fettuccine or your pasta of choice
Spinach Fettuccine
salt and pepper to taste
pine nuts for garnishing
grated parmesan for garnishing

Saved

Steps

1

In a medium skillet, toast 40 g pine nuts over medium heat, stirring frequently (don’t let them burn!), until nice and fragrant, 3 to 5 minutes. Pour them into a bowl to cool for a few minutes. Reserve a few for garnishing.
2

Combine the basil, 30 g pine nuts, Grana Padano, garlic and salt in a food processor or blender. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
3

Taste, and adjust if necessary. Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you’d like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil.
4

Bring a big pot of salted water to a boil. Throw in your choice of pasta and cook for the appropriate length of time. Just before draining, scoop out 1 cup of of the pasta cooking water. Drain pasta in a colander, leave it for a minute.
5

Transfer pasta to a bowl (do not use pasta cooking pot, too hot).
Add pesto and 1/4 cup of pasta water. Toss to coat pasta in pesto, adding more water if required to make pasta silky and saucy, rather than dry and sticky.
6

Taste, add more salt and pepper if desired. Serve immediately, garnished with freshly grated parmesan and the rest of the pine nuts. Enjoy.