Fettuccine with Creamy Pesto
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 670
- Total Fat
- 37 grams
- Saturated Fat
- 19 grams
- Cholesterol
- 188 milligrams
- Sodium
- 802 milligrams
- Carbohydrates
- 64 grams
- Dietary Fiber
- 5 grams
- Protein
- 21 grams
- Sugar
- 5 grams
- Total: 25 min
- Active: 25 min
Ingredients
Kosher salt
12 ounces dried egg fettuccine
1 10-ounce bag spinach
2 tablespoons unsalted butter
3/4 cup heavy cream
Pinch of freshly grated nutmeg
Finely grated zest of 1 lemon
3/4 cup freshly grated parmesan cheese, plus more for topping
Freshly ground pepper
1/4 cup prepared pesto
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 during 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 teaspoon 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.