160g of Legu legume pasta
50g of boiled spinach
100g of ricotta cheese
2 spoons of grated Parmesan cheese
EVO oil, salt and basil
Make the cream by blending in an immersion mixer spinach, ricotta, Parmesan cheese, oil, a pinch of salt and a ladle of cooking water from the pasta pot. Boil pasta, drain and garnish it with cream and basil leaves.