Fettuccine in a creamy pesto sauce

Ingredients:

• 340 g dry egg fettuccine
• 1 package (280 g) spinach
• 2 tablespoons unsalted butter
• 3/4 cup heavy cream
• A pinch of freshly grated nutmeg
• Finely grated zest of 1 lemon
• 3/4 cup freshly grated Parmesan cheese, plus extra for serving
• 1/4 cup prepared pesto

Preparation:

1. Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente, adding the spinach 30 seconds before the end of the cooking time. Set aside 1 cup of water and discard the rest.
2. Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest, and 1/2 teaspoon salt. Increase the heat to medium-high and bring to a simmer. Add the pasta and spinach and stir until the pasta is coated with the sauce, about 1 minute. Add the cheese and season with salt and pepper to taste. Stir in enough of the reserved pasta cooking water to thin the sauce.
3. Remove from heat and immediately stir in the pesto. Divide the pasta among bowls; sprinkle with black pepper and Parmesan.