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Ingredients
Method
- 150g dried tagliatelle, cooked in salted water
- 200g fresh spinach leaves
- 50g butter
- 1 chopped garlic clove
- 125g ricotta
- Freshly grated nutmeg
- 1 tbsp grated pecorino
- Salt and black pepper
- Cook the spinach in a pan with a splash of water for a couple of minutes, or until well wilted. Leave to cool, then squeeze out the excess moisture and chop.
- Melt the butter in a frying pan, and when foaming, add the spinach, garlic, cooked tagliatelle, and a splash of the pasta water. Cook for 3 minutes, stirring continuously, then add the ricotta and use two forks to break it up. Season with salt, pepper, nutmeg, and pecorino, and serve.
30 mins
2 serving
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