Fettuccine With Creamy Pesto
"From April 2018 Food Network Magazine. An easy weeknight dinner recipe."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 12 ounces dried egg fettuccine
- 1 (10 ounce) bag spinach
- 2 tablespoons unsalted butter
- 3⁄4 cup heavy cream
- 1 pinch of freshly grated nutmeg
- 1 finely grated lemon, zest of
- 1⁄2 teaspoon salt
- 3⁄4 cup freshly grated parmesan cheese, plus more for topping
- fresh ground pepper
- 1⁄4 cup prepared pesto sauce
directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
- 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.
- Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.
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RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.
