Spinach and Ricotta Pasta

Ingredients for  2  Servings

• 150g

  Dried farfalle or tagliatelle
• 200g

  Fresh spinach or defrosted frozen spinach
• 50g

  Unsalted butter
• 1

  Garlic clove, finely chopped
• 125g

  Ricotta
• -

  Freshly grated nutmeg
• 1 tbsp

  Grated pecorino (or alternative vegetarian hard cheese)
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking water.
2. If using fresh spinach, cook it with a splash of water in a saucepan for 1–2 minutes, or until wilted, then leave to cool. Squeeze all the liquid out of the spinach using your hands and roughly chop.
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.
4. Season with the nutmeg, percorino, salt and pepper and serve.