Fettuccine with Creamy Pesto

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Step 1

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.

Step 2

Reserve 1 cup cooking water and then drain the pasta and spinach.

Step 3

Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, and lemon zest.

Step 4

Increase the heat to medium and bring the liquid to a low simmer.

Step 5

Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and stir in enough of the reserved cooking water to loosen the sauce (shouldn't need much).

Step 6

Remove from the heat and immediately stir in the pesto.

Step 7

Divide among bowls and top with pepper and more parmesan. Serve with the sliced lemon to squeeze at the table.