Fettuccine With Mint Spinach Pesto Recipe 45

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FETTUCCINE WITH SPINACH PESTO



Fettuccine with Spinach Pesto image

We added a twist to a classic pesto sauce by replacing the basil with spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

12 ounces fettuccine
Coarse salt and ground pepper
1 package (10 ounces) frozen chopped spinach, thawed
1/3 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons pine nuts, plus more for serving (optional)
1 garlic clove
1 teaspoon grated zest plus 2 tablespoons juice from 1 lemon
1/4 cup olive oil

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; immediately drain pasta, and return to pot.
  • While pasta is cooking, place spinach, Parmesan, nuts, garlic, and lemon zest and juice in a food processor. Process until a paste forms. With motor running, add oil and 1/4 cup cold water; process until smooth and creamy, about 1 minute. Season with salt and pepper. Add to pasta; toss, adding reserved pasta water a little at a time until sauce is thinned slightly and coats fettuccine (you may not need all the water). Serve, sprinkled with additional Parmesan and nuts, if desired.

Nutrition Facts : Calories 511 g, Fat 20 g, Fiber 5 g, Protein 18 g

SPINACH PESTO PASTA RECIPE BY TASTY



Spinach Pesto Pasta Recipe by Tasty image

Here's what you need: chicken breast, salt, pepper, spaghetti, fresh spinach, walnuts, garlic, parmesan cheese, salt, pepper, lemon juice, olive oil

Provided by Hitomi Aihara

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 chicken breast
salt, to taste
pepper, to taste
8 oz spaghetti, cooked according to package
4 cups fresh spinach
½ cup walnuts
4 cloves garlic
¼ cup parmesan cheese, grated
½ teaspoon salt
½ teaspoon pepper
1 teaspoon lemon juice
½ cup olive oil

Steps:

  • In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
  • In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
  • Remove the chicken and slice.
  • Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
  • Serve and top it off with parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 627 calories, Carbohydrate 45 grams, Fat 39 grams, Fiber 3 grams, Protein 23 grams, Sugar 2 grams

FETTUCCINE WITH MERGUEZ AND MINT PESTO



Fettuccine With Merguez and Mint Pesto image

For a pasta dish with sausage that's bold and rustic, easy to whip up for dinner but intriguing enough for entertaining (the recipe can be doubled), I opted for merguez, the North African lamb sausage. The trick is having a market that sells merguez, or order it in bulk online to keep a supply in the freezer. To the merguez, I added the flavors of Morocco: mint, garlic, lemon, sun-dried tomatoes, olives and a dusting of ground cumin. Thanks to some pasta water, these components all came together admirably to dress the pasta and suit the Bordeaux.

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 large cloves garlic
1/4 cup pine nuts
2/3 cup, packed, fresh mint leaves (about 2 small bunches)
1/3 cup extra-virgin olive oil
Salt
1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
1 teaspoon ground cumin
1/2 pound fresh merguez sausage, casing removed
6 sun-dried tomatoes in oil, drained and finely slivered
15 Kalamata olives, pitted
8 ounces dried fettuccine, preferably spinach
2 tablespoons lemon juice
Salt

Steps:

  • Make the pesto: Turn on food processor, and drop garlic through feed tube to mince. Add pine nuts through the tube and grind. Add mint leaves and process until mixture is combined. Scrape down bowl, and with machine running, slowly drizzle in the 1/3 cup olive oil. Process until blended. Transfer to a small bowl and season to taste with salt. Set aside.
  • Make the pasta: Heat 3 quarts water in a large pot. As water comes to boil, heat oil in a large sauté pan, and sauté onion on medium-low until soft. Stir in cumin. Add merguez, increase heat to medium and cook, using two forks to break up the sausage and stirring all the while, until the meat is nubbly and no longer looks raw. Stir in sun-dried tomatoes, olives and 2 tablespoons of the pesto. Reduce heat to low.
  • Add fettuccine to boiling water and cook about 5 minutes, until nearly al dente. Drain, reserving 3/4 cup of the pasta water, and set pasta aside. Add pasta water to the merguez mixture and let cook until liquid in the pan just coats the ingredients. Stir in lemon juice. Add fettuccine to sauté pan, tossing with other ingredients over low heat. Add salt to taste. Transfer to individual bowls or a serving dish and serve with remaining pesto alongside.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 33 grams, Carbohydrate 12 grams, Fat 46 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 668 milligrams, Sugar 2 grams

ROSEMARY-MINT PESTO



Rosemary-Mint Pesto image

Try rosemary and mint in place of basil for a fresh twist on traditional pesto.

Provided by Food Network Kitchen

Time 10m

Yield 1 cup

Number Of Ingredients 7

1/3 cup lightly toasted pine nuts
3 cups loosely packed fresh mint leaves
1 teaspoon chopped garlic
1 teaspoon chopped fresh rosemary
Kosher salt
1/2 cup coarsely grated Grana Padano
1/2 cup extra-virgin olive oil

Steps:

  • Put the pine nuts in a food processor and pulse until finely ground. Add the mint, garlic, rosemary and 1/4 teaspoon salt and pulse until finely chopped. Add the Grana Padano and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl.

FETTUCCINE WITH PESTO SAUCE



Fettuccine With Pesto Sauce image

This a Pesto recipe I came up with after trial and error. You could add more garlic but caution the HOTTER it will get.

Provided by Ginas Cucina

Categories     Sauces

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups of packed fresh basil leaves
2 -3 garlic cloves, minced
1/2 cup pine nuts
1 1/4 cups extra virgin olive oil
1/2 cup of grated parmesan cheese
1/2 cup grated pecorino romano cheese
1 lb fettuccine

Steps:

  • place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
  • With processor still on pour oil in through the tube in a steady stream till all the oil is used.
  • Turn off processor.
  • Cook fettuccine in salted boiling water to your taste.
  • Drain pasta well.
  • Add a some sauce to the pasta and mix pasta with the sauce.
  • Serve pasta and add sauce to your liking.

Nutrition Facts : Calories 1209.9, Fat 87.8, SaturatedFat 13.7, Cholesterol 106.8, Sodium 217.9, Carbohydrate 85.4, Fiber 5.2, Sugar 2.9, Protein 23.9

FETTUCCINE WITH SPINACH PESTO



Fettuccine With Spinach Pesto image

Make and share this Fettuccine With Spinach Pesto recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces uncooked fettuccine
coarse salt
ground pepper
1 (10 ounce) package frozen chopped spinach, thawed
1/3 cup grated parmesan cheese, plus more
parmesan cheese, for serving
2 tablespoons pine nuts, plus more
pine nuts, for serving
1 garlic clove
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/4 cup olive oil
1/4 cup cold water

Steps:

  • Cook pasta according to package directions, reserving 1/2 cup pasta cooking water.
  • Drain pasta and return to pot.
  • Meanwhile, place spinach, cheese, nuts, garlic, lemon zest and lemon juice in food processor.
  • Process until a paste forms.
  • With motor running, add water and oil; process until smooth and creamy (1 minute).
  • Season with salt and pepper.
  • Toss sauce with pasta, using as much reserved pasta water to thin the sauce as needed.
  • Sprinkle with cheese and nuts and serve.

Nutrition Facts : Calories 537.2, Fat 23.1, SaturatedFat 4.7, Cholesterol 79.2, Sodium 198.7, Carbohydrate 65.9, Fiber 5.3, Sugar 2.7, Protein 18.8

PASTA WITH SPINACH PESTO SAUCE



Pasta with Spinach Pesto Sauce image

A healthy, low-fat alternative to high-fat pesto sauce. Can also be made with basil or cilantro.

Provided by Sheila Martin

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 5

Number Of Ingredients 13

16 ounces fresh spinach, washed and chopped
6 ounces low-fat, firm silken tofu
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
⅛ cup low-sodium chicken broth
½ cup grated Parmesan cheese
½ teaspoon ground black pepper
1 teaspoon Italian seasoning
10 ounces fresh mushrooms, thinly sliced
6 ounces fresh sliced shiitake mushrooms
½ cup diced red onion
¼ cup bacon bits
1 pound penne pasta

Steps:

  • Cook pasta according to package directions.
  • While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
  • Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
  • Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.

Nutrition Facts : Calories 450.8 calories, Carbohydrate 76.7 g, Cholesterol 11.1 mg, Fat 6.5 g, Fiber 6.5 g, Protein 25.2 g, SaturatedFat 2.4 g, Sodium 416.6 mg, Sugar 5.8 g

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