Ingredients:
1 cup walnuts, roasted until golden brown
4 cups spinach, well packed cups of chopped raw spinach
1 cup parmesan cheese, grated
3/4 cup gruyere cheese
1 cup lite olive oil ( or virgin)
4 garlic cloves, chopped
salt and pepper
1 teaspoon dried basil
1 teaspoon oregano
1/2 cup light cream
1 1/2 lbs spinach fettuccine
Directions:
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.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.