This is very easy-to-make main course is the ideal for these nice spring sunny days. In fact, this pasta plate is delicious even when served cool. Therefore, you can take it with you for a picnic or lunch on the beach.
Ingredients
- 300 gfresh ricotta cheese
- 300 gSpinach
- 250 gDurum wheat penne pasta
- 125 ggrated Parmesan cheese
- 125 gshelled walnuts
- 2 pinchesTable salt
- 1 spoonextra virgin olive oil
- Half glassMilk
- q.s.ground nutmeg
- q.s.ground coriader
- q.s.ground black pepper
Preparation
– cook the spinach in a large saucepan together with the extra virgin olive oil and 2 pinches of salt;
– meanwhile, cook the pasta in a separate pan;
– when the spinach become soft, add the ricotta and start mixing well;
– pour the milk and stir well;
– add the ground spices;
– add the grated Parmesan cheese and stir well until you will get a smooth cream;
– add the crashed shelled walnuts;
– rinse the pasta (cooked al dente, i.e. firm to the bite) and transfer it onto the saucepan with the ricotta and spinach cream;
– stir well and cook for about 1 minute;
– remove the saucepan from the stove and serve the pasta;