Ricotta Spinach Noodles
340g/12oz pappardelle pasta
450g/1lb baby leaf spinach, roughly chopped
25g/1oz/2 tbsp butter, softened
175g/6oz/1 cup ricotta cheese
freshly grated nutmeg
salt and ground black pepper
1 Cook the pappardelle in a large pan of lightly salted boiling water according to the pack instructions.
2 Drain the pasta well, return to the pan and add the spinach, butter and ricotta. Toss everything together for a few seconds until the spinach wilts and the butter melts.
3 Season to taste with a little nutmeg, salt and pepper and serve immediately.