Fettuccine with Spinach and Mint Pesto
Serves 4
Here is what you need:
1 pound spinach fettuccine
1/3 cup chopped almonds
¾ cups fresh grated Parmesan cheese, plus more for topping
2 cups fresh mint
4 cups baby spinach
1 to 2 cloves of garlic, pushed through a press
½ cup olive oil
Kosher salt and fresh cracked black pepper
Here is what you need to do:
Toast the almonds in a dry non-stick fry pan. Keep an eye on them and toss them around for about 5 minutes. Let them cool completely.
Put the almonds, mint, spinach and garlic into a food processor. Pulse until combined then slowly add in the olive oil.
Bring a large pot of water to a boil, add salt when it dissolves cook the fettuccine according to package direction, you do want it al dente.
Reserve a cup of the pasta water before you drain the pasta.
Put the pasta back into the pot add in the cheese, spinach/mint pesto and a little of the reserved pasta water if needed. Season with a little salt and pepper.
Plate it up and top with some more grated cheese. Let’s Eat!!