500g packet Trofie pasta (or homemade if you prefer)
250g frozen spinach, thawed
100ml heavy cream
200g fresh ricotta cheese
50g parmesan cheese
2 garlic cloves, minced
Salt & Pepper to season
Cook your trofie pasta just under packet instructions. Reserve 1 - 1/2 cups of pasta water, drain and set aside.
Heat olive oil and garlic in a saucepan over low heat for a few minutes until fragrant. Add spinach and cook down for about 6-8 minutes until soft. Pour in the heavy cream, ricotta, parmesan, salt, pepper and stir well to combine. Simmer for a further minute and turn off the heat and allow to slightly cool.
Using either a food processor or a hand held blender to blitz the spinach until you've reached a smooth and creamy consistency.
Add your cooked pasta into the sauce, along with a little pasta water and stir to evenly coat the pasta. The starchy water will help loosen the mixture. Use the water to your discretion to judge how thick you would like your sauce.
Serve with extra parmesan cheese. Enjoy!