On this, the week before Mother’s Day, I’d like to offer up a recipe that I have come to love for its simplicity- or in other words- I have come to love this recipe because it is easy enough for my husband to prepare, and is downright delicious.

I know there are many husbands and partners out there who excel in culinary pursuits, and to those of you living with one of those people, may I extend my congratulations.

My hubby’s repertoire amounts to…scrambled eggs on toast.

It’s partly my fault.

I hoard the kitchen because I actually enjoy cooking for all of us. It’s the one place where I become a bit of a control freak.

When my husband and I first moved in together, he would attempt to help out prepping vegetables for me, and wind up listening to me tell him exactly how to do it- as though there was actually a wrong way to slice carrots.

Over time, the kitchen became almost exclusively my domain.

In the years since we’ve become a family of three, I’ve urged him to give cooking another try. He is apparently scarred by days gone by, and ever convinced that I won’t approve of the food he would make.

He’s a little bit right on that one.

After seven years together, he’s perfected the art of asking, “Is there anything I can help with?” at the exact moment in dinner preparation that there is in fact absolutely nothing left to help with.

To his credit, there are occasions when he whips up delicious eggs on toast, and every now and again, he- my allegedly inept husband- drags out the food processor and whips up Fettuccine with Spinach Pesto, from scratch.

Doesn’t food seem to taste better when somebody else makes it for you?

The beauty of this recipe is that it’s a snap to prepare, takes virtually no time in the kitchen, and requires just a few simple ingredients. It uses only a few dishes, and involves steps that your big kid can help out with, such as juicing the lemon, weighing the pasta, or grating the cheese.

Take a little time as a family this Mother’s Day weekend to show the special mom/family chef in your life that she’s appreciated by giving her a break from her routine, and letting her sit back and relax while you make dinner.

Fettuccine with Spinach Pesto (ready in 25 minutes)
Adapted from Everyday Food
Serves 4

12 ounces fettuccine
coarse salt & ground pepper
1 package frozen chopped spinach, thawed
1/3 cup grated Parmesan cheese, plus more for serving
2 Tbsp pine nuts
1 garlic clove
1 tsp grated zest plus 2 Tbsp juice from 1 lemon
1/4 cup olive oil

Directions:

1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup of pasta water; immediately drain pasta and return to pot.

2. While pasta is cooking, place spinach, Parmesan, nuts, garlic, and lemon zest and juice in a food processor (if you don’t have one, a blender should do the trick). Process until a paste forms. With motor running, add oil and 1/4 cup cold water; process until smooth and creamy, about 1 minute. Season with salt and pepper.

3. Add pasta; toss, adding reserved pasta water a little at a time until sauce is thinned slightly and coats fettuccine (you may not need the water). Serve, sprinkled with additional Parmesan and nuts, if desired.