Categories: Pasta

Ingredients

• Kosher salt
• 12 oz. dried egg fettuccine
• 10 oz. bag spinach
• 2 tbsp unsalted butter
• 3/4 cup heavy cream
• Pinch of freshly grated nutmeg
• Finely grated zest of 1 lemon
• 3/4 cup freshly grated Parmesan, plus more for topping
• Black pepper
• 1/4 cup prepared pesto

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as directed, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.

2. Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 tsp salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.

3. Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more Parmesan.

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