Pâtes crémeuses aux épinards

Ingrédients

• 200 grams (7 ounces) pasta (penne, fusilli, or orecchiette), cooked al dente
• 125-150 grams (4.4-5.3 ounces) ricotta cheese
• 20 grams (0.7 ounces) baby spinach or rocket
• 30 grams (1 ounce) peas
• 30-50 grams (1-1.8 ounces) parmesan cheese, finely grated
• 1 clove garlic, grated
• Salt and pepper to taste
• Dried chili flakes or fresh red chili, finely diced (optional)
• 2 tablespoons olive oil, plus extra for drizzling
• Zest and juice of 1.5 lemons

Préparation

1. 1

   Bring a large saucepan of salted water to a vigorous boil, preparing to cook the pasta until it reaches a tender al dente texture.

2. 2

   Simultaneously, craft a velvety sauce by whisking ricotta, parmesan, lemon zest and juice, fragrant olive oil, minced garlic, and a pinch of salt and pepper until uniformly blended.

3. 3

   During the pasta’s final cooking minute, quickly blanch the spinach in the same boiling water to preserve its vibrant green color and nutrients.

4. 4

   Carefully drain the pasta, then gently toss with a light drizzle of olive oil to prevent sticking and allow slight cooling.

5. 5

   Fold the creamy ricotta-lemon sauce into the pasta, ensuring each strand is luxuriously coated with the aromatic mixture.

6. 6

   Incorporate the blanched spinach and peas, adding a hint of chili for those desiring an extra kick of heat.

7. 7

   Transfer to serving dishes, finishing with a delicate drizzle of olive oil, a sprinkle of cracked black pepper, and elegant parmesan shavings as a crowning touch.