Spinach and Red Chili Fettuccine with Pesto-Alfredo Sauce

First, the Fettuccine

~1/2 lb of spinach
2 eggs
1 cup, all-purpose flour
1 cup, semolina flour
Crushed red-chili flakes
Salt

Mix flour (i like the bounce semolina adds, you can use just regular flour if you like it lighter) separately, process the spinach all the way down, beat 2 eggs and mix in add salt and chili flakes. Slowly mix in the flour, i use a mixer pushing the flour out to the edge and pouring the egg mixture in the middle. When the flour comes all together you can knead it by hand and wrap it up in plastic to let rest for about 20 minutes. Roll-out the sheets to the second to last setting and cut fettuccine size. Boil in salt water.

Pesto-Alfredo sauce

Pesto, I kind of guess on the ratios...
Pine nuts (toasted)
Garlic (about 3 cloves)
1-2 bunch(es) basil
Good Olive Oil
Salt

Butter (3 tbsp.)
Flour
Cream (1/2 pint)
Milk
Parmesan cheese (~ 3/4 cup grated)

Mortar and pestle or process, toasted pine nuts, fresh garlic, basil, olive oil, salt. (hold the cheese, since the sauce will be loaded)
Set aside.

In a pot, melt the butter. Whisk in about (~ 1/2 cup) all-purpose flour, pour in cream (1 cup) then milk (1 cup), slowly add cheese, always whisking. Continue until you have a consistent creamy Alfredo. Whisk in all the pesto you just made.

Toss the noodles and the sauce together, I like it topped with some fresh ground pepper.



*variation w/sundried tomato pesto.