Perfect Spinach and Ricotta Pasta
Perfect Spinach and Ricotta Pasta

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
This recipe pairs perfectly with the Born Rosé 2018 from Penedes, Spain.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box