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

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.
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.