Fettuccine With Spinach Pesto: A Weeknight Wonder

There are those dishes that, in their simplicity, become deeply ingrained in our culinary memories. For me, Fettuccine With Spinach Pesto is one of those treasures. I remember my first encounter with this dish vividly. It was a chilly March evening, the kind where the wind whispers promises of spring but winter still has its icy grip. I was flipping through an old issue of Everyday Food, the March 2007 edition, and this recipe, with its vibrant green hue and promise of quick preparation, just jumped off the page. I was skeptical, of course – frozen spinach? In pesto? But the allure of a delicious, home-cooked meal with minimal fuss was too strong to resist. That night, what emerged from my kitchen wasn’t just dinner; it was a revelation. The rich, herbaceous pesto clung beautifully to the fettuccine, the slight earthiness of the spinach a delightful counterpoint to the bright lemon and nutty pine nuts. It was a taste of pure comfort, a reminder that delicious doesn’t always require elaborate techniques or a lengthy ingredient list.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Vegetarian

Ingredients

Here’s what you’ll need to bring this vibrant dish to life:

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

Equipment Needed

While this recipe is blessedly simple, a few tools will make the process even smoother:

• A large pot for cooking the pasta.
• A colander for draining the pasta.
• A food processor or a sturdy blender for making the pesto.
• Measuring cups and spoons.
• A grater for the lemon zest and Parmesan cheese.

Instructions

Let’s get cooking! Follow these straightforward steps for a delightful Fettuccine With Spinach Pesto:

1. First things first, we need to cook our fettuccine. Bring a large pot of generously salted water to a rolling boil. Add the uncooked fettuccine and cook it according to the package directions until it’s perfectly al dente – tender but still with a slight bite. Before draining, be sure to reserve about 1/2 cup of the pasta cooking water. This starchy water is liquid gold and will be crucial for achieving the perfect pesto sauce consistency.
2. Once the pasta is cooked, drain it thoroughly and, for convenience, return it to the warm pot you cooked it in. This will help keep it warm while you prepare the pesto.
3. Now, for the star of the show: the spinach pesto! In the bowl of your food processor, combine the thawed frozen chopped spinach, 1/3 cup of grated Parmesan cheese, 2 tablespoons of pine nuts, the garlic clove, the grated lemon zest, and the lemon juice.
4. Process these ingredients until they begin to form a coarse paste. You might need to scrape down the sides of the food processor bowl a couple of times to ensure everything is incorporated evenly.
5. With the motor of the food processor still running, gradually add the olive oil and the cold water. Continue to process for about 1 minute, or until the pesto is smooth and creamy. The cold water helps to emulsify the sauce, creating that luscious texture we’re after.
6. Season the pesto generously with salt and ground pepper to your liking. Taste and adjust as needed – the salt will bring out the flavors of the spinach and cheese, while the pepper adds a subtle warmth.
7. Now it’s time to bring everything together. Toss the warm fettuccine in the pot with the prepared spinach pesto. Use as much of the reserved pasta cooking water as needed to thin the sauce to your desired consistency. You might not need all of it, or you might find you need a touch more – it all depends on how thick you like your sauce. The starch in the pasta water will help the sauce emulsify and cling beautifully to the noodles.
8. Once the pasta and sauce are perfectly combined and coated, sprinkle generously with additional Parmesan cheese and toasted pine nuts. This is where you add that final flourish of flavor and texture.
9. Serve immediately. This dish is best enjoyed fresh, allowing the vibrant flavors of the pesto to truly shine.

Expert Tips & Tricks

As a chef, I’m always looking for ways to elevate even the simplest dishes. Here are a few tricks that will take your Fettuccine With Spinach Pesto from good to spectacular:

• Toast Your Pine Nuts: Before adding the pine nuts to the pesto, give them a quick toast in a dry skillet over medium-low heat. Watch them closely, as they can burn quickly! Toasting brings out their nutty flavor and adds a delightful crunch.
• Quality Parmesan is Key: Since Parmesan is a prominent flavor in this pesto, using a good quality Parmigiano-Reggiano will make a noticeable difference. Freshly grated will always be superior to pre-grated.
• Don’t Fear the Garlic: If you’re a garlic lover, feel free to add an extra clove. For a milder garlic flavor, you can lightly sauté the garlic clove in a tablespoon of olive oil before adding it to the food processor.
• The Power of Frozen Spinach: The beauty of using frozen spinach is its convenience and consistency. It’s already chopped and blanched, making pesto-making a breeze. Just be sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the food processor. This prevents a watery pesto.
• Make it Ahead (Mostly): You can prepare the spinach pesto up to 2 days in advance and store it in an airtight container in the refrigerator. When you’re ready to serve, simply reheat the pesto gently in a saucepan over low heat, add the cooked pasta, and use the reserved pasta water to loosen it.

Serving & Storage Suggestions

This Fettuccine With Spinach Pesto is a meal in itself, but it also pairs wonderfully with a light, crisp salad dressed with a simple vinaigrette. For a more substantial meal, consider serving it alongside grilled chicken or shrimp.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. While the flavors meld beautifully overnight, the vibrant green color might dull slightly. To reheat, gently warm the pasta and pesto in a saucepan over low heat, adding a splash of water or olive oil if needed to loosen the sauce. Avoid microwaving, as it can sometimes make the pasta gummy.

Nutritional Information

Here’s an estimated breakdown of the nutritional content for a serving of Fettuccine With Spinach Pesto:

Nutrient	Amount per Serving	% Daily Value
Calories	537.2 kcal
Calories from Fat
Total Fat	23.1 g	35%
Saturated Fat	4.7 g	23%
Cholesterol	79.2 mg	26%
Sodium	198.7 mg	8%
Total Carbohydrate	65.9 g	21%
Dietary Fiber	5.3 g	21%
Sugars	2.7 g	10%
Protein	18.8 g	37%

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this recipe is fantastic as is, feel free to experiment and make it your own:

• Nut-Free Option: If you have a nut allergy or simply don’t have pine nuts on hand, toasted sunflower seeds or pumpkin seeds can be a great substitute. You could also omit them entirely.
• Herb Boost: For an even more intense herbaceous flavor, consider adding a small handful of fresh basil or parsley to the food processor along with the spinach.
• Spicy Kick: A pinch of red pepper flakes added to the pesto will give it a subtle warmth.
• Gluten-Free: Serve this vibrant pesto sauce over your favorite gluten-free pasta for a delicious wheat-free option.

FAQs

Q: Can I use fresh spinach instead of frozen?
A: Absolutely! If using fresh spinach, you’ll need about 5-6 ounces (roughly one large bunch). You’ll want to sauté or steam it until wilted, then squeeze out as much moisture as possible before proceeding with the recipe.

Q: My pesto seems too thick. What can I do?
A: This is where the reserved pasta water comes in handy! Gradually add more of it, a tablespoon at a time, while tossing the pasta with the pesto until you reach your desired consistency.

Q: I don’t have a food processor. Can I still make this pesto?
A: Yes, you can! A mortar and pestle can be used for a more rustic texture, or a high-powered blender can also work. You might need to process in smaller batches.

Q: How do I prevent the pesto from turning brown?
A: The lemon juice and olive oil help to preserve the vibrant green color. Ensuring you squeeze out excess water from the spinach and processing the sauce until smooth also contributes to its bright hue.

Q: Can I add vegetables to this dish?
A: Definitely! Sautéed mushrooms, roasted cherry tomatoes, or blanched asparagus would be delicious additions that complement the spinach pesto beautifully.

Final Thoughts

Fettuccine With Spinach Pesto is a testament to the fact that incredible flavor can come from humble ingredients and simple techniques. It’s the kind of dish that makes you feel like a culinary hero, even on the busiest weeknights. The ease with which it comes together, combined with its vibrant taste and satisfying nature, makes it a permanent fixture in my recipe rotation. I encourage you to try it, to experience that moment of culinary delight when the simple becomes sublime. Share your creations, your variations, and your stories – that’s the true magic of cooking. Enjoy every delightful bite!