Even vegetarian pasta will be amazingly delicious if served with bright sauce. To make fettuccine pasta with pesto, take the green spinach-colored fettuccine, so your dish will look very impressive. And to prepare the sauce, beat in food processor mint, spinach, fried almond needles, garlic and olive oil. When the sauce becomes homogeneous, mix it with hot boiled pasta, adding grated cheese that melts and will become one with a mouth-watering sauce. Pasta can be served on garnish with meat or enjoy a vegetarian independent блюдом. 
Time: 40min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr green pasta fettuccine
- 1/3 Art. almond needles
- 4 tbsp. spinach
- 2 tbsp. fresh mint
- 1 clove of garlic
- 0.5 tbsp. olive oil
- 3/4 Art. grated pecorino cheese + optional for serving
Recipe preparation:
- In a large pan, bring salted water to a boil. Add the paste and cook as recommended on the package to the state of al dente. Cast separately 1 tbsp. pasta water drain the rest and return the paste to the pan.
- Meanwhile, fry the almonds in a dry frying pan over medium heat. until golden brown, about 5 minutes. Cool.
- Combine almonds, spinach, mint and garlic in a food processor and grind to a paste with small pieces. Without stopping combine, add a slow stream of olive oil to make homogeneous pesto.
- Add pesto to fettuccine pasta with pecorino cheese, salt and pepper to taste. Shuffle to evenly cover the whole pasta with sauce, adding delayed if necessary the water in which the pasta was boiled if the sauce is too thick. Serve sprinkled with pecorino cheese.
