Fettuccine Alla Genovese
Instructions:
- 1−1/2 cups heavy cream
- 4 cups spinach leaves, rinsed well, drained, and cut into
- 1 1/2−inch−wide strips
- 1/2 cup golden or dark raisins, plumped in warm water and drained
- 1 teaspoon (or to taste) grated lemon zest covered with 2 teaspoons fresh
- lemon juice
- 1/2 cup pine nuts, toasted
- Salt and freshly ground pepper
- 6 to 8 ounces fresh fettuccine
- Heat a large pot of salted water to boiling for the pasta.
- Heat the cream in a large skillet over medium heat to simmering.
- Add the spinach and cook, stirring constantly, until just beginning to wilt.
- Stir in the raisins, lemon zest and juice, a few of the pine nuts, and salt and pepper to taste.
- Cook, stirring constantly, until slightly thickened.
- Be careful the sauce doesn\'t reduce too much.
- Meanwhile, add the pasta to the boiling water and cook until tender, about 2 minutes if the pasta is thin.
- Drain the pasta and transfer to a pasta bowl.
- Add the sauce and quickly toss to combine.
- Top with the remaining pine nuts.
- Serve hot.