Fettuccine With Spinach-Cheese Sauce

Recipe By: Linda Jibson
Serving Size: 6

• 10 Ounces spinach, thawed
• 3 cloves garlic
• 14 sprigs parsley
• 1/4 Cup `walnut pieces
• 1/2 Cup parmesan cheese
• 1 Teaspoon salt
• 1/4 Teaspoon pepper
• 3/4 Cup olive oil
• 3/4 Pound fettuccine

Bring a large pot of water to a boil. Add the pasta to the boiling water and cook until al dente, 10-13 minutes.Squeeze the excess moisture out of the thawed spinach; set aside. In a food processor, m,ince the garlic and parsley. Add the walnuts, parmesan, salt and pepper and pulse th blend. Add the spinach and then the oil and pulse to form a puree.Drain the pasta well and toss it ina serving bowl with the spinach cheese sauce.