Betty's Spinach Pesto Fettucini Recipe
Instructions
Cook 12 ounces of fettucini, according to package directions. (I added 1 teaspoon salt.) White the fettucini cooks, drain spinach, and use paper toweling to squeeze excess liquid from it. To a food processor, add the drained and squeezed spinach, cup grated Parmesan cheese, 1/3 cup fresh basil leaves, cup toasted slivered almonds, 2 tablespoons softened butter, 1 teaspoon minced garlic, teaspoon freshly ground black pepper, teaspoon salt, teaspoon anise seeds, and cup olive oil. Process 30 seconds, stopping once to scrape down sides. Continue processing, just until mixture is smooth. (I started this whole process in my blender. I found that my blender was struggling with the mixture, and I thought this might give some of you problems, so I switched to a food processor. I recommend that you use a food processor for the whole mixing procedure.) When the spinach-pesto sauce is done, toss it with cooked fettucini, until evenly dispersed. Serve immediately. My family loves this type of pasta, and I hope you try it, if you have never had pesto as a sauce for pasta. The pesto sauce that I uploaded a few days ago will work well with the cooked fettucini, if you don't care for spinach. This is a wonderful meal with sliced tomatoes or a tossed green salad and French bread. I hope you like it!!! --Betty
