Spinach Ricotta Pasta

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Step 1.

Chop up the garlic and add into a pan with a knob of butter, olive oil, anchovies and chilli flakes. Let the anchovies melt into the sauce but be careful to not let the butter or garlic burn (the oil should stop it from burning).

Step 2.

Add all of your spinach with 2 tbsp of water and let it wilt. Then, grate in your lemon zest, 2/3 of the parmesan (using the smallest grater holes) and a twist of black pepper. Cook for a further few minutes.

Step 3.

Remove from heat, pop it into a blender and blitz until you get a smooth green paste.

Step 4.

Now for the pasta. Boil a pan of salted water (3 pinches at least) then add your pasta. Once cooked, drain saving back a cup of pasta water.

Step 5.

In a new pan melt a knob of butter and add in the green paste along with the juice of a lemon, the rest of your parmesan, a ladle of pasta water, crack of pepper, and stir on a high heat. This will help the sauce stick to the pasta when added.

Step 6.

Add in the pasta and keep it moving to bring everything together and covered in a nice thick green sauce.

Step 7.

Into a bowl with a little bit of fresh ricotta and you are ready to go!

Make sure to save a lot of pasta water to help the pasta and sauce stick together.

1 Kg Spinach
400g Bucatini (or any dry or fresh pasta)
350g Parmesan
200g Ricotta
2 Cloves of Garlic
2 Tbsp Unsalted Butter
2 Anchovies
1 Lemon
1/2 Tsp Chilli Flakes
2 Tbsp Olive Oil