Rigatoni with ricotta, spinach and nutmeg

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Spinach200 g
• Ricotta100 g
• Parmigiano Reggiano10 g
• Extra virgin olive oil5 g
• Garlic1 clove
• Nutmegto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: October – April

Method

1. Put a pan of water on for the pasta. Meanwhile wash the spinach well in several changes of water and remove the toughest stalks.
2. In a large frying pan heat the oil over a medium heat with the crushed garlic for 1 minute, add the still-damp spinach and sauté for 3 minutes, until wilted; salt and remove the garlic.
3. Put half the spinach in the blender with the ricotta, the grated Parmigiano Reggiano and a grating of nutmeg and blend until you have a smooth green cream.
4. When the water boils, salt it and cook the rigatoni for the time on the packet, until al dente.
5. Drain them, keeping a little cooking water, and tip them into the pan with the remaining spinach; add the cream and toss off the heat, loosening with a splash of water until creamy. Serve with freshly ground black pepper.