Farfalle with Baby Spinach, Walnuts & Ricotta | Rhonda's Kitchen | Wine and Food | Ferrari Carano

By pikassob

Ingredients

• 1/4 cup extra virgin olive oil
• 1 cup walnuts, coarsely chopped
• 2 cloves garlic, minced
• 1/2 tsp dried crushed red pepper
• 2 - 6 oz bags baby spinach
• 1 - 6 oz bag arugula
• 1 lb farfalle (bowtie) pasta
• 1 cup fresh ricotta cheese
• Salt and pepper to taste
• 1 Tbsp lemon zest
• Freshly grated Parmesan cheese

Details

Servings 6
Adapted from ferrari-carano.com

Preparation

Step 1

Heat oil in a large skillet over medium heat. Add walnuts and sauté until brown, about 5 minutes. Using a slotted spoon, remove nuts to a bowl and set aside.

Add garlic and the crushed red pepper to same skillet. Sauté until garlic is golden, about 2 minutes. Do not burn. Add spinach and arugula and cook until wilted.

Cook pasta in large pot of boiling salted water until al dente. Drain water, reserving a couple tablespoons of the pasta water, and place pasta in a large serving bowl.

Add the ricotta cheese to the pasta and stir to blend. Add the walnuts and spinach mixture and stir to blend. Season with salt, pepper and lemon zest.

Toss to combine. If the mixture seems sticky, add the reserved pasta water to moisten. Sprinkle with Parmesan cheese. Serve immediately