Fettuccine with Spinach Pesto #recipe
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
This slimmed down version will save you 360 calories and 18 fat grams compared to the classic recipe.
  • Salt
  • 1 lb. fettuccine or linguine
  • 2 cups baby spinach leaves
  • 1 ½ cups fresh flat-leaf parsley leaves
  • ¼ cup chopped fresh chives
  • 3 Tbsp. extra virgin olive oil
  • 4 Tbsp. pine nuts (pignoli), plus additional for garnish
  • ¼ cup freshly grated Parmesan cheese, plus freshly shaved Parmesan for garnish
  1. Heat large covered saucepot of salted water to boiling on high. Add pasta, and cook as label directs. Drain pasta, and return to pot.
  2. Meanwhile, in blender, combine spinach, parsley, chives, oil, 4 tablespoons pine nuts, and ¼ teaspoon salt. Puree pesto until smooth. Stir in grated parmesan.
  3. Drain pasta and put in serving bowl. Add pesto to pasta; toss to combine. Garnish with shaved Parmesan and additional pine nuts, if desired.
Nutrition Information
Calories: 394 Fat: 18g Carbohydrates: 48g Fiber: 4g Protein: 12g Cholesterol: 4mg
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at https://ahensnest.com/2012/04/fettuccine-spinach-pesto.html