Florentine Sauce

Pesto’s Florentine Sauce

2 cups heavy cream

salt and pepper to taste

1/2 teaspoon nutmeg

1 cup fresh, washed baby spinach

Heat heavy cream in a saucepan set over low heat. Add salt and pepper, then nutmeg. Bring to a boil.

If desired, thicken sauce with a white roux made of ¼ cup flour and 1/4 cup butter.

Lower heat, and add spinach. Serve tossed with pasta of your choice — long thin noodles, such as linguine, are a good match.

Makes 2 cups, or enough for 1 pound of pasta.

 

Leave a Reply

Your email address will not be published. Required fields are marked *