Fettuccine with Spinach Pesto

Fettuccine with Spinach Pesto

  • Preparation 10 min
  • Cooking 6 min
  • Servings 4
  • Vegetarian
  • Egg-free
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Categories

Ingredients

  • Spinach Pesto

Preparation

  • Spinach Pesto

Note from Ricardo

To cook pasta according to the golden rule, it takes a litre of boiling water (4 cups) for each 100 g of pasta. Add 10 ml (2 teaspoons) of salt per litre (4 cups) of water. The water must at full boil to prevent the pasta from sticking together as it keeps it in motion while cooking.

Personal Note