Creamy spinach pasta

• 240 ml full fat ricotta
• 450 g pasta, such as fettuccine or tagliatelle
• 3 tablespoons pine nuts (optional)
• 4 tablespoons unsalted butter
• 3 cloves garlic, thinly sliced
• 450 g fresh (baby) spinach
• 240 ml whipped cream
• 4 teaspoons The Spice Club Italian spice mix
• Grated Pecorino or Parmesan, for serving
• Salt and pepper to taste (optional)

Step 1: Cook the Pasta

• Bring a large pot of water to a boil and cook the pasta according to the package instructions until al dente. Drain, reserving a cup of the pasta water.

Step 2: Roast the pine nuts (optional)

• Heat a dry frying pan over medium heat and toast the pine nuts for 2-3 minutes, or until lightly browned. Set aside for later use.

Step 3: Prepare the Spinach Sauce

• Melt the butter in a large skillet over medium heat. Add the sliced ​​garlic and cook for 1-2 minutes until fragrant and golden brown.
• Add the baby spinach to the pan and cook until the spinach has wilted, about 3-4 minutes.
• Add the heavy cream and The Spice Club Italian herb mix to the spinach. Stir well and let the sauce simmer for 3-4 minutes, so that the flavors can mix well.

Step 4: Mix the Pasta

• Add the cooked pasta to the spinach sauce and mix well. If necessary, add some of the reserved pasta water to thin the sauce.
• Stir the ricotta into the pasta and season with salt and pepper.

Step 5: Serve

• Serve the creamy spinach pasta in deep plates and sprinkle with grated Pecorino or Parmesan cheese.
• Garnish with the toasted pine nuts and extra black pepper to taste.