Fettuccine with Spinach Pesto

  • Preparation 10 MIN
    Cooking 6 MIN
  • Servings 4


Spinach Pesto


Spinach Pesto

  1. In a food processor, process the garlic, pine nuts, spinach, cheese, half the olive oil, half the white wine and the oregano until smooth.
  2. Alternately drizzle in the remaining olive oil and white wine until the pesto is smooth. Season with salt and set aside.
  3. In a large pot, bring salted water to a boil. Cook the pasta until al dente. Drain the pasta, keeping some cooking water aside for the sauce.
  4. In a saucepan, combine the hot pasta with some spinach pesto, to taste, and cooking water, as needed. The remaining pesto, covered with a thin layer of olive oil, will keep for several days in the refrigerator.
  5. To serve, sprinkle the pasta with Parmesan cheese and garnish with a few basil leaves. 


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.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 1/3 of the pesto

Content % Daily Value
Calories 620  
Total Fat 20 g  
Saturated Fat 4 g  
Sodium (salt) 210 mg  
Carbohydrates 86 g  
Fibre 4 g  
Protein 20 g