Fettuccine With Spinach Pesto

• 12 ounces uncooked fettuccine
• coarse salt
• ground pepper
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1/3 cup grated parmesan cheese, plus more
• parmesan cheese, for serving
• 2 tablespoons pine nuts, plus more
• pine nuts, for serving
• 1 garlic clove
• 1 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 1/4 cup cold water

1. Cook pasta according to package directions, reserving 1/2 cup pasta cooking water.
2. Drain pasta and return to pot.
3. Meanwhile, place spinach, cheese, nuts, garlic, lemon zest and lemon juice in food processor.
4. Process until a paste forms.
5. With motor running, add water and oil; process until smooth and creamy (1 minute).
6. Season with salt and pepper.
7. Toss sauce with pasta, using as much reserved pasta water to thin the sauce as needed.
8. Sprinkle with cheese and nuts and serve.

fettuccine, salt, ground pepper, parmesan cheese, parmesan cheese, pine nuts, nuts, garlic, lemon zest, lemon juice, olive oil, cold water

Taken from www.food.com/recipe/fettuccine-with-spinach-pesto-215432 (may not work)