This recipe is easily doubled if you have unexpected company or if you would just like leftovers for lunch the next day. The sauce can be made in advance and lasts for 5 days in the fridge.
1 serving plus a little more fettucine
2 cups spinach, washed and chopped
1/2 cup whole milk
1/4 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
2 tablespoons toasted pine nuts
Cook the pasta.
In a medium-sized pot, wilt the spinach in a splash of water over low heat, about 2 minutes. Add the milk and cheese and stir well until milk is hot and cheese is melted.
Remove from heat and, with an immersion blender or food processor, puree the sauce until smooth. Toss with the pasta to coat and add the tomatoes and pine nuts. Add salt and pepper to taste.
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