Don’t be alarmed if the skillet seems very full after adding the pasta. Use tongs to gently lift and stir the noodles, and a rubber spatula to scrape the edges of the pan.
Ingredients
- 12 OUNCES LINGUINE OR FETTUCCINE
- 1 CUP CHOPPED YELLOW ONION (1 SMALL)
- ½ CUP EXTRA-VIRGIN OLIVE OIL
- ¼ CUP WATER
- 3 GARLIC CLOVES, PEELED AND SMASHED
- KOSHER SALT AND GROUND BLACK PEPPER
- 12 OUNCES BABY SPINACH (ABOUT 12 CUPS)
- ¼ CUP HEAVY CREAM
- 2 OUNCES PARMESAN CHEESE, GRATED (ABOUT 1 CUP)
- 4 OUNCES QUESO FRESCO, CRUMBLED (ABOUT 1 CUP)
- LIME WEDGES, TO SERVE
Directions
- Bring a large pot of well-salted water to a boil. Add the pasta and cook until just tender but not fully cooked, about 2 minutes less than package directions. Drain the pasta, reserving 1½ cups of the cooking water.
- Meanwhile, in a food processor, combine the onion, oil, ¼ cup water, garlic and 1 teaspoon each of salt and pepper. Add a third of the spinach and process until smooth, about 30 seconds. Add the remaining spinach in 2 batches, processing until smooth after each.
- Transfer the spinach mixture to a 12-inch nonstick skillet over medium-high heat. Bring to a boil and cook, stirring occasionally, until it begins to thicken, 3 to 5 minutes.
- Add the reserved pasta water and return to a simmer, then add the pasta and stir to coat. Simmer, stirring occasionally, until the pasta is al dente and the pesto no longer appears watery, 3 to 5 minutes. Stir in the heavy cream.
- Off the heat, stir in the Parmesan, then taste and season with salt and pepper. Transfer to a serving dish, sprinkle with the queso fresco and serve with lime wedges.