Categories: Pasta

Ingredients

• Kosher salt
• 1 lb. spinach fettuccine
• 1/3 cup slivered almonds
• 4 cups baby spinach
• 2 cups fresh mint
• 1 garlic clove
• 1/2 cup olive oil
• 3/4 cup grated pecorino cheese, plus more for topping
• Black pepper

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as directed for al dente. Reserve 1 cup cooking water, then drain and return to the pot.

2. Meanwhile, toast the almonds in a dry skillet over medium heat until just golden, about 5 minutes. Let cool.

3. Combine the almonds, spinach, mint and garlic in a food processor and process to make a slightly chunky paste. With the motor running, add the olive oil in a steady stream to make a smooth pesto.

4. Add the pesto to the pasta along with the pecorino; season with salt and pepper. Toss to coat, adding the reserved cooking water as needed to loosen. Serve with more pecorino for topping.

Email to a friend | Print this recipe | Back