Recipe > Pasta & Spinach Pesto

Pasta & Spinach Pesto

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Servings: 4

Like home canning, the canning process seals in spinach’s natural goodness and nutrition, making it the perfect, flavorful base for pesto sauce.

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INGREDIENTS

  • 1 13.5-ounce can spinach, well drained
  • 1 cup fresh parsley leaves
  • ½ cup grated Parmesan cheese
  • ½ cup walnuts or almonds
  • 1 large garlic clove
  • 1 teaspoon dried basil
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • ½ cup extra-virgin olive oil
  • 1 16-ounce box fettuccine noodles

PREPARATION

In food processor combine spinach, parsley, cheese, nuts, garlic, basil, salt and pepper; blend well. Add olive oil in a slow, steady stream until mixture is blended and smooth.

Cook fettuccine as package directs. Drain. Toss spinach pesto with fettuccine.

NUTRITION PER SERVING

Calories 840; Total Fat 43g (Sat 7g, Trans 0g); Cholesterol 11mg; Sodium 586mg; Total Carbohydrates 92g; Dietary Fiber 8g; Sugars 4g; Protein 25g; Vitamin A 10,754IU; Vitamin C 34mg; Calcium 325mg; Iron 8mg; Vitamin D 3IU; Folate 402mcg

% Daily Value: Vitamin A 215%; Vitamin C 57%; Calcium 33%; Iron 43%