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Categories:Viewed: 43 - Published at: 4 years ago
Ingredients
- 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
Method
- Cook the fettuccine ala dente.
- Roast walnuts in a 400F oven for about 5 minutes; watch they do not burn.
- 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.
- Process until smooth.
- Repeat with remaining half of the ingredients.
- Set aside 1/2 cup of walnuts for garnish.
- Heat the sauce, keep warm.
- Pour sauce over cooked pasta, toss.
- Garnish with walnuts and serve.
