Fettuccine with Pesto Cream Sauce, Roasted Red Peppers, and Spinach

Name: Fettuccine with Pesto Cream Sauce, Roasted Red Peppers, and Spinach
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 4 cups heavy cream; Kosher salt, to taste; 1 lb. dried fettuccine; 3 cups baby spinach; 1 cup finely grated parmesan, plus more for serving; 1 cup pesto; 3 tbsp. unsalted butter; 2 red bell peppers, roasted, peeled, and cut into 1/4" strips; Freshly ground black pepper, to taste

Serves
serves 6-8

LAURA SANT

A combination of pesto, parmesan, and reduced cream makes a rich sauce for fettuccine or other long, thin pasta. The whole dish comes together quickly in just one pot, making it one of our favorites for a hearty weeknight dinner.

Ingredients

4 cups heavy cream
Kosher salt, to taste
1 lb. dried fettuccine
3 cups baby spinach
1 cup finely grated parmesan, plus more for serving
1 cup pesto
3 tbsp. unsalted butter
2 red bell peppers, roasted, peeled, and cut into 1/4" strips
Freshly ground black pepper, to taste

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Instructions

Step 1

Bring cream to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium, and cook, stirring occasionally, until reduced by half, 25–30 minutes.

Step 2

Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta, and cook until al dente, about 8 minutes. Drain and immediately add to saucepan of reduced cream; add spinach, cheese, pesto, butter, red peppers, salt, and pepper and toss to combine. Garnish with additional cheese, if you like.