Fettuccine Alla Genovese

Ingredients

1 to 1/2 cups heavy cream

4 cups spinach leaves, rinsed well, drained, and cut into 1 and a half inch wide strips

1/2 cup golden or dark raisins

1 teaspoon grated lemon zest and 2 teaspoons fresh lemon juice

1/2 cup of toasted pine nuts

Fresh ground Pepper and Salt

6 to 8 ounces fresh fettuccine

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

2) Heat the cream in a large skillet over medium heat until it is starting to simmer.

3) Add the spinach and cook, stirring constantly, until the spinach begins to wilt. Mix in the raisins, lemon zest and juice, a few of the pine nuts, and the salt and pepper to taste.

4) Cook, stirring constantly, until slightly thickened. It is important to be very careful that the sauce doesn't reduce too much. Meanwhile, add the pasta to the boiling water and cook until al dente (firm to the bite) which should be around 2 minutes if the pasta is thin but the taste test is best.

Drain the fettucine 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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Pesto too comes from the Liguria region. This is our homemade recipe.



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