Fusilli with spinach and ricotta sauce
Знадоби
2 bunches spinach (to yield 3/4 pound trimmed leaves)1-1 / 2 tablespoons unsalted butter
1 large or 2 small cloves garlic, minced
1/2 cup whole-milk ricotta cheese
1/2 cup freshly grated Parmesan cheese, plus additional Parmesan cheese for passing
Salt
Freshly ground black pepper
1 pound dried fusilli
I LIKE TO USE FUSILLI HERE BECAUSE THE GROOVES TRAP THE SAUCE, BUT SPAGHETTI, PENNE RIGATE (RIDGED TUBES) OR RUOTE ("WHEELS") WOULD WORK, TOO.
Як готувати
With a large knife, slice across spinach bunches to separate leaves from stems. Swish leaves well in a sink filled with cold water, lifting them out to leave the dirt behind- drain and refill sink and repeat washing if necessary. Weigh out 3/4 pound leaves- reserve the rest for salad or another use.Put the spinach leaves in a 12-inch skillet with just the water clinging to them. Cover and cook over moderate heat until leaves are just wilted, about 3 minutes, tossing once or twice with tongs so leaves wilt evenly. Transfer wilted leaves to a sieve and place under cold running water until cool. Drain well and squeeze between your hands to remove excess water. The spinach does not need to be thoroughly dry.
Melt butter in a small skillet over low heat. Add garlic and sautй 1 minute to release its fragrance. Put spinach, garlic and butter in food processor and process to chop. Add ricotta and process until smooth, stopping machine to scrape down sides of bowl once or twice. Transfer to a bowl. Stir in 1/2 cup Parmesan and season generously with salt and pepper.
Cook pasta in a large pot of boiling salted water until al dente. Drain, reserving 1 cup water. Transfer to a large warm bowl. Add as much of the sauce as you like and toss to coat, adding reserved water as necessary to thin the sauce. (I find that I usually have a couple of tablespoons of sauce left over. Refrigerate any remaining sauce and spread it on toasted croutons the next day.) Serve pasta immediately in warm dishes and pass additional Parmesan at the table
