Fettucine With Parsley Pesto and Walnuts

Rancho la Vina sells the best organic walnuts on Tuesdays and Saturdays farmers market. Might be worth stocking up on some!

Ingredients:

Coarse salt and ground pepper
3/4 pound fettuccine
2 cups packed fresh parsley
1/4 cup walnuts, plus more chopped for serving
1/4 cup grated Parmesan, plus more for serving
1 garlic clove
1 tablespoon fresh lemon juice
1/4 cup olive oil
5 ounces baby spinach (or sub arugula)

Directions:

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. In a food processor, puree parsley, walnuts, Parmesan, garlic, lemon juice, and 2 tablespoons water until a paste forms. With machine running, add oil in a thin stream; process until very smooth, about 1 minute. Season pesto with salt and pepper. To pasta in pot, add pesto, 1/4 cup pasta water, and spinach; toss to combine. Thin with pasta water as needed. Serve sprinkled with walnuts and Parmesan.

Source: marthastewart.com