If you're used to serving spaghetti or fettuccine with a red sauce, you've got to try this green version. A super-fresh parsley pesto comes together while your pasta cooks, and a few handfuls of baby spinach make it a meal that's pretty darn good for you, too. I mean, it's practically salad, right? Either way, I think I can safely say that green has never tasted this good.
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Recipe Ingredients:
1 bunch fresh parsley, washed and patted dry
1/2 cup walnuts, toasted if desired, plus more for serving
5 ounces baby spinach
Coarse salt and ground pepper
3/4 pound fettuccine or other pasta
1 small garlic clove, peeled
1/4 cup grated Parmesan, plus more for serving
1/2 lemon or 1 tablespoon fresh lemon juice
1/4 cup olive oil
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Fettuccine with Parsley Pesto and Walnuts | Everyday Food with Sarah Carey
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