Farfalle With Baby Spinach, Walnuts, And Ricotta

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
1 cup	146g / 5.1oz	Chopped walnuts
1/4 cup	59ml	Drained and thinly-sliced oil-packed
		Sun-dried tomatoes
2		Garlic cloves - minced
1/2 teaspoon	2.5ml	Dried crushed red pepper
3		Bags baby spinach - (6 oz ea)
1 lb	454g / 16oz	Farfalle (bow-tie) pasta
1 cup	146g / 5.1oz	Ricotta cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
		Grated Parmesan cheese

Recipe Instructions

Heat oil in large skillet over medium heat. Add walnuts and saute 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. Saute until garlic is golden, about 3 minutes. Add spinach in 3 batches 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, reserving 3 tablespoons cooking liquid.

Transfer reserved cooking liquid to large bowl; whisk in ricotta. Add walnuts, spinach mixture, and pasta; toss to combine. Season with salt and pepper. Serve, passing Parmesan cheese separately.

This recipe yields 6 servings.

Source:
Bon Appetit, April 2001

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