Fettucine With Parsley Pesto and Walnuts

Rancho la Vina sells the best organic walnuts on Tuesdays and Saturdays farmers market. Might be worth stocking up on some!


Coarse salt and ground pepper
3/4 pound fettuccine
2 cups packed fresh parsley
1/4 cup walnuts, plus more chopped for serving
1/4 cup grated Parmesan, plus more for serving
1 garlic clove
1 tablespoon fresh lemon juice
1/4 cup olive oil
5 ounces baby spinach (or sub arugula)


In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. In a food processor, puree parsley, walnuts, Parmesan, garlic, lemon juice, and 2 tablespoons water until a paste forms. With machine running, add oil in a thin stream; process until very smooth, about 1 minute. Season pesto with salt and pepper. To pasta in pot, add pesto, 1/4 cup pasta water, and spinach; toss to combine. Thin with pasta water as needed. Serve sprinkled with walnuts and Parmesan.

Source: marthastewart.com