Ingredients
400g Trottole pasta
250g thawed frozen spinach
100ml heavy cream
200g fresh ricotta cheese
50g parmesan cheese
3 garlic cloves, minced
1/2 cup olive oil
1 cup reserved pasta water
Salt & Pepper to season
Method
Bring a pot of salted water to the boil and add your trottole pasta. Cook to al dente and reserve 1 cup of pasta water. Drain pasta and set aside.
In a large pot, heat olive oil over medium to low heat. Add minced garlic and cook until soft and fragrant for 1 to 2 minutes. Add spinach and season generously with salt and pepper. Cook for 6 to 8 minutes until spinach is nice and soft. Pour in cream then the ricotta and stir until the well combined. Season once again with a little salt and pepper if desired. Reduce heat to low and simmer for a further 1 to 2 minutes. Turn off the heat and set aside.
Using a hand mixer to carefully blitz the spinach until you have reached smooth and creamy consistency. You can use a little of the reserved pasta water to help loosen up the sauce. Once blitzed to the conisitancy desired, add in cooked pasta, remaining pasta water and grated parmesan cheese. Stir through to evenly coat the pasta with the beautiful creamy sauce.
Serve trottole with creamy spinach sauce with extra parmesan cheese.
Buon Appetito!