1 package 450 g dried fettuccine or other pasta, to taste

Parmesan cheese, for garnish

Fresh basil, for garnish

In a food processor, process the garlic, pine nuts, spinach, cheese, half the olive oil, half the white wine and the oregano until smooth.

Alternately drizzle in the remaining olive oil and white wine until the pesto is smooth. Season with salt and set aside.

In a large pot, bring salted water to a boil. Cook the pasta until al dente. Drain the pasta, keeping some cooking water aside for the sauce.

In a saucepan, combine the hot pasta with some spinach pesto, to taste, and cooking water, as needed. The remaining pesto, covered with a thin layer of olive oil, will keep for several days in the refrigerator.

To serve, sprinkle the pasta with Parmesan cheese and garnish with a few basil leaves.

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