Ingredients:
13.5-ounce can 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 16-ounce box fettuccine noodles

Instructions:
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.