Fresh local spinach from the coop! This makes a beautiful green sauce with a gentle flavor, and my leafy-green-eschewing three year old scarfed down several servings. I tossed in some diced cooked ham as well (still working through the Christmas leftovers, though it's not exactly a chore!), but chicken would also work well here, or for a vegetarian version, add some cannellini beans.
1/2 lb spinach, stemmed
1 lb dry pasta
2 Tbsp butter
2 cups diced cooked ham or chicken, or beans (optional)
1/2 cup heavy cream
1 cup grated Parmesan
Steam the spinach for a minute or two until it is thoroughly wilted but not mushy. Puree until smooth, then set aside (you can do this in advance if you like).
Cook the pasta in a pot of salted boiling water with a little olive oil, then drain when done. Make the rest of the sauce while the pasta cooks.
Melt the butter in a medium saucepan, then add the spinach puree and the ham, chicken, or beans (if using). Warm briefly over low heat, then turn off the burner.
Heat a medium bowl by filling it briefly with hot water. Beat the eggs in the warmed bowl, then add the cream and Parmesan and stir well.
When the pasta is done and drained, stir in the spinach mixture. Then stir in the cream mixture until everything is well coated. Serve hot.