Tagliatelle with Cream Cheese, Spinach and Pine Nuts

Ingredients

• 400 g whole wheat tagliatelle (or fettuccine)
• 300 g ricotta
• 100 g baby spinach (3 handfuls)
• 4 tbsp pine nuts
• Pepper
• nutmeg
• Salt
• 2 tbsp olive oil

Instructions

1. 1.

   Cook the tagliatelle in plenty of salted water until al dente. Wash and dry the spinach.

2. 2.

   Drain the pasta, reserve some cooking water, then mix immediately with 2 tbsp oil, ricotta and 4–5 tbsp of the reserved water. Stir until the ricotta is fully incorporated; add more water if needed to keep it creamy.

3. 3.

   Toast the pine nuts in a hot pan without fat. Fold the spinach and toasted pine nuts into the pasta, season with plenty of pepper and nutmeg, then serve immediately.