Crafts and Life

Ingredients

• 150g/5½oz dried farfalle or tagliatelle
• 200g/7oz fresh spinach or defrosted frozen spinach
• 50g/1¾oz unsalted butter
• 1 garlic clove, finely chopped
• 125g/4½oz ricotta
• freshly grated nutmeg
• 1 tbsp grated pecorino (or alternative vegetarian hard cheese)
• salt and freshly ground black pepper

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.

Serve 2 – taken from bbc.co.uk