Perfect Spinach and Ricotta Pasta
Perfect Spinach and Ricotta Pasta



  • 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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