In Good Taste Recipe: Farfalle with Baby Spinach, Ricotta and Walnuts

231 NW 11th Ave

Portland, OR 97209

(503) 248-2015
Fax: 503-248-2034

In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

Farfalle with Baby Spinach, Ricotta, and Walnuts

by Josie Ross

5 Tablespoons extra-virgin olive oil
1 cup chopped walnuts
1/4 cup drained & thinly sliced oil-packed sun-dried tomatoes
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 1b baby spinach, washed and dried, or 1 bunch spinach, chopped

1 pound farfalle pasta
1 cup fresh ricotta cheese

2 Tablespoons olive oil
Grated Parmesan cheese

Heat oil in large skillet over medium heat. Add walnuts and sauté until slightly darkened, about 5 minutes. Using slotted spoon, transfer nuts to small bowl; set aside. Add sun-dried tomatoes, garlic, and crushed red pepper to same skillet. Sauté until garlic is golden, about 3 minutes. Add spinach in and cook until wilted, about 10 minutes total.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer reserved cooking liquid to large bowl; whisk in ricotta and olive oil. Add walnuts, spinach mixture, and pasta; toss to combine. Season with salt and pepper. Serve, sprinkled with parmesan cheese.

Makes 6 servings.

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