Cappellini Pastorella

4 servings

1 lb angel hair pasta
1/2 lb ricotta cheese
Some mascarpone cheese
Some parmesan cheese
4 oz chopped walnuts
1 bunch fresh spinach, washed, drained and chopped
16 oz fresh tomato sauce
1/2 tsp salt
1/8 tsp pepper
1/4 tsp nutmeg
1/2 cup asiago cheese, grated (may substitute parmesan)
4 Tbsp olive oil
2 cloves garlic, chopped

In large frying pan, sauté garlic in the oil until golden brown, add spinach and cook until limp. Remove from heat and place in a large bowl, add grated asiago and let cool to room temperature. In another bowl, combine ricotta, mascarpone, parmesan, walnuts, nutmeg and salt and pepper. In a large pot, bring to a boil 4 qts of water for the pasta. Meanwhile, in a medium saucepan heat tomato sauce thoroughly. Salt the pasta water and cook the angel hair, being very careful not to overcook. Drain it and toss with the tomato sauce. Place four equal portions of pasta on each plate. With an ice cream scoop, place one scoop of the spinach mixture and one scoop of the ricotta mixture on top of the pasta and toss lightly until mixed. Add grated parmesan on top.

Pair with Ferrari-Carano Siena.