A different kind of pesto

Last week I bought the new issue of Eating Light - 400 Calories or Less. It has many interesting recipes from Good Housekeeping, REDBOOK, CountryLiving and Woman's Day- magazines.

I decided to try a new recipe every day this week.

Today I made the Fettuccine with Spinach Pesto (from Good Housekeeping). For having only 3 tbsp. of olive oil, the sauce was very good. My husband actually thought it tasted better than regular pesto (or maybe he's just so bored with it).

Anyway, this recipe is definitely a keeper. :)

Ingredients

• Salt
• 1 lb. fettuccine or linguine
• 2 cups baby spinach leaves, washed and dried
• 1 ½ cups fresh flat-leaf parsley leaves, washed and dried
• ¼ cup chopped fresh chives
• 3 Tbsp. extra virgin olive oil
• 6 Tbsp. pine nuts (pignoli) – divided
• ¼ cup freshly grated Parmesan cheese
• Freshly shaved Parmesan for garnish

Instructions

1. Fill a large pot with salted water and bring it to boil over high heat. Add pasta and cook per the package directions. Drain pasta and return to pot to keep warm.
2. While noodles are cooking, in blender or food processor, combine spinach, parsley, chives, oil, 4 tablespoons of the pine nuts, and ¼ teaspoon salt. Puree until smooth. Stir in grated Parmesan by hand.
3. Drain pasta and put in serving bowl. Add pesto to pasta; toss to combine.
4. Garnish with shaved Parmesan and additional 2 Tbls pine nuts

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

***

Ostin viime viikolla uuden Eating Light- lehden, missa on 103 respetia, 400 kaloria tai vahemman. Reseptit on valittu neljasta suositusta naistenlehdesta. Ajattelin talla viikolla kokeilla uusia resepteja joka paiva.

Tanaan tein pastaa pinaattipestolla. Yllattavan hyvaa, vain 3rkl oliivioljya koko kattilalliselle pastaa.

Suosittelen! :)