Farfalle with Baby Spinach, Walnuts & Ricotta - Ferrari-Carano

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Farfalle with Baby Spinach, Walnuts & Ricotta

Pasta & Side Dishes

Serves 6

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

Sauté the Greens

01

Heat oil in a large skillet over medium heat. Add walnuts and sauté until brown, about 5 minutes. Using a slotted spoon, remove nuts to a bowl and set aside.

02

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 the Pasta

01

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.

02

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.

03

Toss to combine. If the mixture seems sticky, add the reserved pasta water to moisten. Sprinkle with Parmesan cheese. Serve immediately.

Ingredients

Sauté the Greens

  • 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

Cook the Pasta

  • 1 lb farfalle (bowtie) pasta
  • 1 cup fresh ricotta cheese
  • 1 Tbsp lemon zest
  • Freshly grated Parmesan cheese
  • Salt and pepper to taste