Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, spinach fettuccine with homemade basil pesto. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Great recipe for Spinach Fettuccine with Homemade Basil Pesto. This pesto pasta is a delicious quick and easy summer recipe. Full instructions how to make your own basil pesto are included, or you can make it even easier and use store-bought. Shout out to the lovely @minh who shared the same.

Spinach Fettuccine with Homemade Basil Pesto is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Spinach Fettuccine with Homemade Basil Pesto is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook spinach fettuccine with homemade basil pesto using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Spinach Fettuccine with Homemade Basil Pesto:

1. Take Homemade Pesto
2. Prepare 30 g pine nuts
3. Get 100 g fresh basil
4. Take 70 g Grana Padano or parmesan
5. Make ready 8 g garlic, roughly chopped
6. Prepare 15 ml (1 tbsp) olive oil
7. Prepare To assemble to dish
8. Prepare 200 g spinach fettuccine or your pasta of choice (see recipe)
9. Take salt and pepper to taste
10. Make ready pine nuts for garnishing
11. Prepare grated parmesan for garnishing

Blitz, gradually pouring in oil until the mixture forms a rough. Place garlic in a food processor; pulse until finely chopped. Continue processing while gradually adding oil in a steady stream. Freeze option: Freeze pesto in freezer containers.

Instructions to make Spinach Fettuccine with Homemade Basil Pesto:

1. In a medium skillet, toast 40 g pine nuts over medium heat, stirring frequently (don’t let them burn!), until nice and fragrant, 3 to 5 minutes. Pour them into a bowl to cool for a few minutes. Reserve a few for garnishing.
2. Combine the basil, 30 g pine nuts, Grana Padano, garlic and salt in a food processor or blender. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
3. Taste, and adjust if necessary. Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you’d like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil.
4. Bring a big pot of salted water to a boil. Throw in your choice of pasta and cook for the appropriate length of time. Just before draining, scoop out 1 cup of of the pasta cooking water. Drain pasta in a colander, leave it for a minute.
5. Transfer pasta to a bowl (do not use pasta cooking pot, too hot). - Add pesto and 1/4 cup of pasta water. Toss to coat pasta in pesto, adding more water if required to make pasta silky and saucy, rather than dry and sticky.
6. Taste, add more salt and pepper if desired. Serve immediately, garnished with freshly grated parmesan and the rest of the pine nuts. Enjoy.

Continue processing while gradually adding oil in a steady stream. Freeze option: Freeze pesto in freezer containers. Start this basil spinach pesto pasta by bringing a large pot of water to a boil for the pasta and sautéing some mushrooms until they're golden brown. The meaty mushrooms combined with the creamy, verdant pesto create the perfect balance in this dish. While the pasta cooks, combine all the pesto ingredients in a standard blender, Nutribullet, or Vitamix.

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