Categories: Pasta
Ingredients
- 1/2 cup pine nuts
- Salt
- 1/2 lb. fettuccine
- 1/2 lb. spinach fettuccine
- 1 lb. of bundles of medium-size leaf spinach, stemmed
- 1/2 cup vegetable stock
- 1 small onion, chopped
- 3 garlic cloves, chopped
- A little freshly grated nutmeg
- Pepper
- 6 tbsp. olive oil
- 1/3 cup heavy cream
- 1 cup grated Parmigiano-Reggiano, plus more for serving
- Juice of 1 lemon
Directions
-
In a dry small skillet over medium, toast the pine nuts, stirring occasionally, until golden and fragrant, 3-4 minutes.
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Bring a large pot of water to a boil for the pastas. Salt the water and add the pastas. Cook for 5 minutes. Reserve 1 cup of the cooking water, then drain.
-
In a food processor, add half of the spinach, the stock, onion, garlic and nutmeg; season with salt and pepper. Pulse until well chopped. With the machine running, stream in the oil. Transfer the spinach puree to a large skillet. Bring to a boil, then simmer until thickened, about 5 minutes. Coarsely chop the remaining spinach and wilt into the sauce. Add the pastas and cooking water and simmer, tossing the pastas, until al dente, 3-4 minutes more. Add the cream and toss to combine. Remove from heat. Add 1 cup Parmesan and the lemon juice; season. Serve in shallow bowls and top with more cheese and the toasted pine nuts.