Spinach Fettuccine with Pesto

This is a quick and easy dinner for a busy summer night. I like to make my own pesto when I have the time - it's super easy when you use your blender. But, if you don't have the time or ingredients, grab pre-made pesto from the grocery store (preferably the refrigerated variety).

Note: The reason I fold the cheese into the basil mixture - instead of adding it to the blender - is because some blenders get hot when running. A hot blender melts the cheese and makes a lumpy pesto. Nobody wants a lumpy pesto.

Spinach Fettuccine with Pesto

2 cups fresh basil leaves
1/4 cup pine nuts, lightly toasted in a dry skillet until golden brown
2-3 cloves garlic
1/2 cup olive oil, plus more if needed
1/2 cup grated Pecorino or Parmesan cheese
Salt and freshly ground black pepper
12 ounces spinach fettuccine

In a blender, combine the basil, pine nuts and garlic. Process until finely chopped. With the motor running, gradually add the oil and process until mixture is smooth and thick, adding more oil if necessary to create a thick sauce. Transfer the mixture to a bowl and fold in the cheese. Season with salt and pepper.
Cook the fettuccine according to the package directions. Drain and, while still warm, toss with the pesto (use as much of the pesto as you want and refrigerate the rest for another use).
If desired, garnish with extra pine nuts and grated cheese.

Serves 4


Photo: OZphotography