Spinach and Ricotta Pasta
Spinach and Ricotta Pasta

Ingredients

Method

  • 150g tagliatelle, cooked to al dente
  • 200g spinach
  • 50g butter
  • 1 garlic clove, chopped
  • 125g ricotta
  • Grated nutmeg
  • 1 tbsp grated pecorino
  • Salt and pepper
  • Cook the spinach with a splash of water in a pan for 2 minutes or until wilted, and leave to cool. Squeeze out the liquid, and roughly chop.
  • Melt the butter in a large pan. Once foaming, chuck in the spinach, garlic, cooked pasta, and some cooking water, and cook for 3 minutes. Add the ricotta, and cook gently while breaking up with a fork. Season with nutmeg, pecorino, salt and pepper, and share with a friend.
30 mins
2 serving
This recipe pairs perfectly with the Scout Pinot Gris 2020 from Marlborough, New Zealand.

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