Fettuccini al Pesto

Name: Fettuccini al Pesto
Prep time: 1200 min
Yield: 4
Cuisine: Italiana
Ingredients: 300 grams fettuccine pasta; 3 cloves garlic, finely chopped; 150 grams spinach, chopped; 2/3 cups fresh basil leaf, chopped; 300 grams tofu; 3 tablespoons walnuts, or pine nuts; 3 tablespoons olive oil; 2 tablespoons Parmesan cheese; salt

Paola Gaxiola

This fettuccini al pesto recipe offers unbeatable nutritional value and is also delicious. The mixture of pesto ingredients is very simple but with exquisite flavor that goes perfectly with pasta.

Reviewed by Editorial Team of Kiwilimón

Published: 06-08-2013

Preparation

20h

Low

Heat a tablespoon of oil in a pan and sauté the spinach until soft. Blend the spinach in a blender along with the tofu, walnuts or pine nuts, the remaining oil, salt, parmesan cheese, garlic, and basil. Cook the pasta in boiling salted water with a few drops of oil until tender (not pre-cooked). Drain and mix with the pesto made in the blender.