Fettuccine Pasta with Mint and Spinach Pesto Sauce
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Even vegetarian pasta will be amazingly delicious when served with a vibrant sauce. To make fettuccine with pesto, use green fettuccine, tinted with spinach, for a truly striking dish. To make the sauce, blend the mint, spinach, toasted almonds, garlic, and olive oil in a food processor. Once the sauce is smooth, mix it with the hot, cooked pasta, adding grated cheese, which will melt and meld into the delicious sauce. Serve the pasta as a side dish with meat or enjoy it as a standalone vegetarian dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g green fettuccine pasta
- 1/3 cup almond needles
- 4 cups spinach
- 2 tbsp. fresh mint
- 1 clove of garlic
- 0.5 cups olive oil
- 3/4 cup grated Pecorino cheese, plus extra for serving
We recommend
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Set aside 1 cup of the pasta cooking water, drain the rest, and return the pasta to the pot.
- Meanwhile, toast the almonds in a dry skillet over medium heat until golden brown, about 5 minutes. Let cool.
- Combine the almonds, spinach, mint, and garlic in a food processor and process until you have a finely chopped paste. With the processor running, slowly add the olive oil until the pesto is smooth.
- Add the pesto to the fettuccine pasta along with the pecorino cheese, season with salt and pepper to taste. Stir to coat the pasta evenly, adding more of the reserved cooking water if the sauce is too thick. Serve sprinkled with more pecorino cheese.
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