Spinach Ala Pesto Pasta

• 1 cup walnuts, roasted until golden brown
• 4 cups spinach, well packed cups of chopped raw spinach
• 1 cup parmesan cheese, grated
• 34 cup gruyere cheese
• 1 cup lite olive oil (or virgin)
• 4 garlic cloves, chopped
• salt and pepper
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 12 cup light cream
• 1 12 lbs spinach fettuccine

1. Cook the fettuccine ala dente.
2. Roast walnuts in a 400F oven for about 5 minutes; watch they do not burn.
3. In a food processor put 2 cups spinach, 1/2 cup parmesan, 1/4 cup walnuts, half the Gruyere, 1/2 cup oil, 2 cloves of garlic, salt and pepper, half the basil, half the oregano and half the cream.
4. Process until smooth.
5. Repeat with remaining half of the ingredients.
6. Set aside 1/2 cup of walnuts for garnish.
7. Heat the sauce, keep warm.
8. Pour sauce over cooked pasta, toss.
9. Garnish with walnuts and serve.

walnuts, spinach, parmesan cheese, gruyere cheese, olive oil, garlic, salt, basil, oregano, light cream

Taken from www.food.com/recipe/spinach-ala-pesto-pasta-11782 (may not work)