Ingredients
- 5 1/2 ounces dried farfalle pasta ( or tagliatelle)
- 7 ounces fresh spinach (or defrosted frozen spinach)
- 1 3/4 ounces unsalted butter
- 1 garlic clove, finely chopped
- 4 1/2 ounces ricotta cheese
- Freshly grated nutmeg
- 1 tablespoon grated pecorino cheese (or parmesan)
- Salt and freshly ground black pepper
How to Make
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Step 1: Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking water.
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Step 2: If using fresh spinach, cook it with a splash of water in a saucepan for 1–2 minutes, or until wilted, and leave to cool. Squeeze all the liquid out of the spinach using your hands and roughly chop.
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Step 3: Melt the butter in a large frying pan. Once foaming, add the spinach, garlic, cooked pasta and a splash of the pasta cooking water and cook for 2–3 minutes, stirring frequently. Add more of the cooking water if needed. Add the ricotta and cook gently while mixing with two forks to break it up.
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Step 4: Season with the nutmeg, percorino, salt and pepper and serve.
We hope you enjoy this recipe!
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