Name: Arugula, Anchovies & Spinach Pesto with Fettuccine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup of fresh Italian parsley; 2 oz. can of anchovies in olive oil with capers; 2 1/2 oz. of fresh arugula; 2 1/2 oz. for fresh baby spinach; 1/2 cup of fresh Romano or Parmesan cheese (a few good chunks); 1/2 tsp. red pepper flakes; 1/2 tsp. of course sea salt; 3 – 4 tablespoons of olive oil; 2 – 3 tablespoons of lemon juice; 1 lb. of fettuccine noodles

Ingredients

Units Scale

1 cup of fresh Italian parsley
2 oz. can of anchovies in olive oil with capers
2 1/2 oz. of fresh arugula
2 1/2 oz. for fresh baby spinach
1/2 cup of fresh Romano or Parmesan cheese (a few good chunks)
1/2 tsp. red pepper flakes
1/2 tsp. of course sea salt
3 - 4 tablespoons of olive oil
2 - 3 tablespoons of lemon juice
1 lb. of fettuccine noodles

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Instructions

Combine in a food processor the parsley, arugula, anchovies with the capers and olive oil, spinach, Romano or Parmesan cheese, lemon juice, olive oil and seasonings. Process this mixture to a smooth consistency; taste and adjust the seasonings to your liking.
Prepare the fettuccine as directed.
Lift the noodles from the water when cooked and place in a serving bowl; add the pesto and toss.
Serve with more grated cheese or cheese shavings, drizzle of olive oil and red pepper flakes.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Dish