Fettuccine With Merguez And Mint Pesto Recipes

FETTUCCINE WITH MINT-SPINACH PESTO

Fettuccine with Mint-Spinach Pesto image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt
1 pound spinach fettuccine
1/3 cup slivered almonds
4 cups baby spinach
2 cups fresh mint
1 clove garlic
1/2 cup extra-virgin olive oil
3/4 cup grated pecorino cheese, plus more for topping
Freshly ground pepper

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain and return to the pot.
Meanwhile, toast the almonds in a dry skillet over medium heat until just golden, about 5 minutes. Let cool.
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.
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.

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