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.