Fettuccine With Spinach Pesto - cooking recipe

Ingredients

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

Preparation

Cook pasta according to package directions, reserving 1/2 cup pasta cooking water.
Drain pasta and return to pot.
Meanwhile, place spinach, cheese, nuts, garlic, lemon zest and lemon juice in food processor.
Process until a paste forms.
With motor running, add water and oil; process until smooth and creamy (1 minute).
Season with salt and pepper.
Toss sauce with pasta, using as much reserved pasta water to thin the sauce as needed.
Sprinkle with cheese and nuts and serve.