Farfalle with Baby Spinach, Walnuts & Ricotta

Serves 6. The delicate flavors in this recipe marry perfectly with the crisp acidity and freshness of our delicious Pinot Grigio.

1/4 cup extra virgin olive oil
1 cup walnuts, coarsely chopped
2 cloves garlic, minced
1/2 tsp. dried crushed red pepper
2 -6 oz. bags baby spinach
1 - 6 oz. bag Arugula
1 pound Farfalle (bowtie) pasta
1 cup fresh ricotta cheese
1 tbsp. lemon zest
Freshly grated parmesan cheese

Heat oil in large skillet over medium heat. Add walnuts and sauté until brown, about 5 minutes. Using slotted spoon, removed nuts to a bowl, set aside. Add garlic and the crushed red pepper to same skillet. Sauté until garlic is golden, about 2 minutes. Do not burn. Add spinach and Arugula and cook until wilted. Cook pasta in large pot of boiling salted water until al dente. Drain water, reserving a couple tablespoons of the pasta water, and place pasta in a large serving bowl. Add the ricotta cheese to the pasta and stir to blend. Add the walnuts and spinach mixture and stir to blend. Season with salt, pepper and lemon zest. Toss to combine and sprinkle with Parmesan cheese. Serve immediately.

Pair with Ferrari-Carano Pinot Grigio.