Farfalle with spinach, basil and ricotta

Farfalle with spinach

Here’s a quick and tasty meal to enjoy as the earth’s crust inexplicably crumbles and spews forth molten drivel*.

Preparation time: 5 minutes
Cooking time: 15 minutes
Skill level: very easy
Serves: 2


  • farfalle – 220g
  • bag of spinach – 250g
  • basil – generous handful
  • 1 garlic clove – crushed
  • extra-virgin olive oil – a slug
  • nutmeg – ¼ tsp
  • ricotta 150g
  • parmigiano reggiano – finely grated – 20g
  • salt & pepper

Cook the pasta as you normally would (al dente).

Meanwhile, to make the sauce, put 225g of spinach, the basil, garlic, olive oil and nutmeg in a food processor and whiz.

Farfalle with spinach

Add the ricotta and most of the parmigiano reggiano and whiz again to a smoothish paste. Season to taste.

Drain the pasta and stir in the remaining spinach so the leaves wilt.

Add the sauce and stir to warm through.

Serve with the remaining parmigiano reggiano.


Serving suggestion (not recommended)

Verdict: Quick, easy and tasty … perfect midweek dining fare.

Drink: A Wednesday evening build up to the weekend bottle of white.

Entertainment: * ‘2012’ on DVD. Utter tosh.

1 Comment

  1. Hi,
    I made this and served it with gnocchi for a hearty (and somewhat luminous green) supper. Having plenty of sauce left, it also coated some boiled potatoes the next night.
    A very tasty, healthy and versatile addition to my sauce arsenal.

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