Ingredients
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1 cup walnuts, roasted until golden brown
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4 cups spinach, well packed cups of chopped raw spinach
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1 cup parmesan cheese, grated
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3/4 cup gruyere cheese
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4 garlic cloves, chopped
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salt and pepper
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1 teaspoon dried basil
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1 teaspoon oregano
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1/2 cup light cream
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1 1/2 lbs spinach fettuccine
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1 cup lite olive oil (or virgin)
Instructions
- Cook the fettuccine ala dente.
- Roast walnuts in a 400°F 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.