Fettuccine Alla Genovese

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4 cups spinach leaves, rinsed well, drained, and cut into1 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 freshlemon juice

1/2 cup pine nuts, toasted

Salt and freshly ground pepper

6 to 8 ounces fresh fettuccine

1) Heat a large pot of salted water to boiling for the pasta.

2) Heat the cream in a large skillet over medium heat to simmering.

3) 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.

4) Cook, stirring constantly, until slightly thickened. Becareful 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.




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