Fettuccine and Saffron Butter with Spinach and Roasted Peppers

From The Greens Cookbook.

Slice 2 bell peppers in half, removing seeds and cores, and brush both sides with light olive oil. Bake cut side down in hot oven until skins are wrinkled and loose. When they are cool enough to handle, scrape off skins and cut them into narrow strips.

While peppers are baking, put the pasta water on to boil. Cream 6 tbs unsalted butter with 1 large shallot, diced fine, 1 tbs fresh marjoram or basil and 1 tbs parsley, roughly chopped, 1/8 tsp saffron thread, soaked in 1 tsp hot water, a pinch of cayenne pepper, grated peel of either 1 lemon of 1/2 orange and 1/4 tsp salt. Cover and set aside.

Stem one bunch of spinach, wash well and cut into wide strips. Quarter and slice thin one red onion. Chop finely three cloves of garlic.

Add 1 package fettuccine to boiling water, gradually, to avoid sticking. (Fettucine is one sticky pasta.)

Fry the onion over medium heat in 1 tbs olive oil for one minute, then ass 1 cup water, garlic, and 1/2 tsp salt and a few grinds of pepper. Cook together another minute, and then add the spinach. Stir with a pair of tongs until the spinach wilts. Lower the heat and add all but a tablespoon of the saffron butter. (Add a little more water if the first cup has evaporated, so that the butter and pan juices create a sauce.)

In a smaller pan, over medium heat, toast 1/4 cup pine nuts until golden.

Add the cooked noodles to the vegetables, along with the remaining tablespoon of saffron butter. Mix well, transfer to serving bowl, top with pine nuts and freshly grated Parmesan cheese.

Nom nom.