Fettuccine with Spinach Pesto and Carrot Ribbons

Ingredients

• 6 oz Dry Whole Grain Fettuccine
• 1 whole Carrots
• ½ whole Red Onion
• 1 ½ cups Fresh Cilantro
• ½ cup Baby Spinach
• ¼ cup Unsalted Pistachios
• 1 ½ tbsp Nutritional Yeast
• 1 tbsp Lime Juice
• 3 cloves Garlic

1. 1Cook fettuccine according to package directions. Reserve 1 cup of pasta cooking water before draining. Drain and return pasta to the pot.
2. 2Add the carrot ribbons and sliced red onion to the pot with the hot pasta and toss to combine.
3. 3In a food processor, combine the cilantro, spinach, pistachios, nutritional yeast, lime juice, and garlic. Process until nearly smooth, adding 2 tablespoons of reserved pasta water at a time to reach a pourable pesto consistency, scraping down the sides as needed.
4. 4Season pesto with salt and pepper to taste, then add it to the pasta mixture. Toss well to coat, thinning with additional reserved pasta water as needed.
5. 5Divide among four bowls and serve warm.