½ cup Basil Pesto (page 23)

1 cup frozen chopped spinach, thawed and drained

1 (3-ounce) package cream cheese, softened

½ teaspoon dried basil leaves

Pinch grated nutmeg

1 tablespoon lemon juice

2 tablespoons heavy cream

1 pound fettuccine pasta

½ cup grated Romano cheese

1. In food processor or blender, combine Pesto, spinach, cream cheese, basil, nutmeg, lemon juice, and heavy cream; process or blend until smooth.

2. Bring a large pot of salted water to a boil. Add fettuccine; cook until al dente according to package directions. Drain pasta, reserving about ¼ cup of the pasta cooking water. Return pasta to pot and stir in the pesto mixture along with reserved cooking water. Cook and stir over low heat until sauce is creamy and coats pasta. Sprinkle with Romano cheese and serve.

SERVES 6

Romano cheese is made from goat's milk and has a slightly richer, sharper taste than Parmesan cheese.