1 can (13.5 ounces) spinach, well drained
1 cup fresh parsley leaves
1/2 cup grated Parmesan cheese
1/2 cup walnuts or almonds
1 large garlic clove
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
1 box (16 ounces) fettuccine noodles
In food processor, combine spinach, parsley, cheese, nuts, garlic, basil, salt and pepper; blend well. In slow, steady stream, add olive oil until mixture is blended and smooth.
Cook fettuccine as package directs. Drain. Toss spinach pesto with fettuccine.