Today’s Recipe:Fettuccini with Spinach Pesto


This is one great recipe for those that want an alternative to meat dishes, of which l am one! It uses Spinach a great vegetable and full of goodness and nutrients.

Spinach is thought to have originated in ancient Persia (modern Iran and neighboring countries). Arab traders carried spinach into India, and then the plant was introduced into ancient China, where it was known as “Persian vegetable” (bōsī cài; 波斯菜; present:菠菜). The earliest available record of the spinach plant was recorded in Chinese, stating it was introduced into China via Nepal (probably in 647 AD)

Then there is also Pesto and traditionally contains garlic, basil and pine-nuts, blended with olive oil and Parmesan Cheese and not so well know Fiore Sardo  made from {made from sheep’s milk} The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to poundto crush, in reference to the original method of preparation, with marble mortar and wooden pestle

Of course we should not forget fettuccine (literally “little ribbons” in Italian) is a type of pasta popular in Roman cuisine. It is a flat thick noodle made of egg and flour (usually one egg for every 100g of flour), wider than but similar to the tagliatelle typical of Bologna.

Anyway that covers the history of the basic ingredients that everyone should know, it helps you to want to really cook!  Please ask if you have any questions and l will reply as soon as possible!

So here is the recipe and it looks complicated but is so simple, really.

Prep and Cook Time: 30 minutes

Ingredients:

  • 1/2 lb whole wheat fettuccine
  • 1 10oz package of frozen spinach, (make sure frozen spinach is chopped, otherwise it gets stringy).
  • 3 medium cloves garlic, coarsely chopped
  • 2 tbs coarsely chopped walnuts
  • 1/2 cup chopped fresh basil
  • *optional 2 oz Chevre‘ goat cheese
  • 1  tablespoon of lemon juice
  • 1/4 cup water
  • 2 tablespoons of  extra virgin olive oil
  • 1 large tomato, seeds and excess pulp removed, diced
  • salt and pepper to taste

Directions:

  1. Bring lightly salted water to a rapid boil. Cook fettuccine according to directions on package.
  2. While fettuccine is cooking rinse frozen spinach in warm water to thaw, and press dry. Put into food processor along with garlic, walnuts and basil. Run food processor a couple of minutes before adding liquids. Add cheese, lemon juice, water, olive oil and salt and pepper. Process just enough to blend all ingredients well.
  3. Prepare tomato by cutting in half, squeezing the seeds out, removing excess pulp in the center, and dice.
  4. As soon as you drain pasta mix in desired amount of pesto, and chopped tomato while it is still very hot. Serve immediately.

Serves 4

Please try it or send me your ideas we only all learn from each other and nobody, l was told by someone ” is an island” if as l said you have problems email me or leave a comment and it will be emailed to me to chase up and if you want to feature one of your recipes and share through our growing network!

Thank you for following and reading my twitter site is at #AceFoodNews  

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2 thoughts on “Today’s Recipe:Fettuccini with Spinach Pesto

  1. Pingback: Tortellini Spinach Casserole | Can't Stay Out of the Kitchen

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