Fettuccine with Spinach Pesto

With so many people in love with pasta we decided to create one that will give extra nutrients without taking long to prepare. Using frozen spinach obviously saves you a lot of time. If you happen to have extra time one day feel free to use fresh blanched spinach for optimum flavor.

Prep and Cook Time: 30 minutes
Serves 4

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
• 2 oz Chevre goat cheese (optional)
• 1 TBS lemon juice
• 1/4 cup water
• 2 TBS 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 dicing.
4. As soon as you drain pasta mix in desired amount of pesto and chopped tomato while it is still very hot. Serve immediately.

For optimum flavor and nutrition serve with: Garlic Shrimp Salad

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