Bettys SpinachPesto Fettuccine

############################# Video Source: www.youtube.com/watch?v=hO6vl7boBZE

Betty demonstrates how to make Spinach-Pesto Fettuccine. This is composed of a delicious sauce made with spinach, Romano cheese, basil, almonds, butter, garlic, anise seed, olive oil, salt and pepper, all tossed with cooked fettuccine and served hot. • Spinach-Pesto Fettuccine • 12-oz. package fettuccine pasta, uncooked (You may use any type of pasta you like.) • 1 teaspoon salt (for cooking fettuccine) • 10-oz. package frozen chopped spinach, thawed • ½ cup freshly-grated Parmesan cheese (You may use Romano cheese, if you prefer.) • 1/3 cup fresh basil leaves • ¼ cup slivered almonds, toasted (You may use toasted pine nuts or walnuts, if you prefer.) • 2 tablespoons butter, softened to room temperature • 1 teaspoon minced garlic • ½ teaspoon freshly-ground black pepper • ¼ teaspoon salt • ¼ teaspoon anise seeds (You may use ground anise seeds) • ½ cup olive oil • Cook 12 ounces of fettuccine, according to package directions. (I added 1 teaspoon salt.) White the fettuccine cooks, drain spinach, and use paper toweling to squeeze excess liquid from it. To a food processor, add the drained and squeezed spinach, ½ cup grated Parmesan cheese, 1/3 cup fresh basil leaves, ¼ cup toasted slivered almonds, 2 tablespoons softened butter, 1 teaspoon minced garlic, ½ teaspoon freshly-ground black pepper, ¼ teaspoon salt, ¼ teaspoon anise seeds, and ½ cup olive oil. Process 30 seconds, stopping once to scrape down sides. Continue processing, just until mixture is smooth. (I started this whole process in my blender. I found that my blender was struggling with the mixture, and I thought this might give some of you problems, so I switched to a food processor. I recommend that you use a food processor for the whole mixing procedure.) When the spinach-pesto sauce is done, toss it with cooked fettuccine, until evenly dispersed. Serve immediately. My family loves this type of pasta, and I hope you try it if you have never had pesto as a sauce for pasta. The pesto sauce that I uploaded a few days ago will work well with the cooked fettuccine, if you don't care for spinach. This is a wonderful meal with sliced tomatoes or a tossed green salad and French bread. I hope you like it!!! --Betty ♥ • Please subscribe: / bettyskitchen • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ • NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014 • Also available: The Betty's Kitchen Collection: Second Edition (c) 2013 • *Both can be ordered from http://www.amazon.com or http://www.createspace.com • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ • Betty's Website: http://www.bettyskitchen.us • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ • Other places to watch Betty's Kitchen: • Facebook: / 166973502092 • Pinterest: / bettyskitchen • Twitter: / myshine • Google+: https://plus.google.com/1088824451018... • ifood.tv: http://www.ifood.tv/bettyskitchen • Roku: http://www.rokuguide.com/channels/bet...

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