Fettuccine with Pesto Cream Sauce Roasted Red Peppers and Spinach
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
Instructions
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