Legume Pasta Gluten Free with creamed spinach and ricotta cheese
Ingredients:
160 g legume legù pasta
-5050 g boiled spinach
-100100 g cottage cheese
-2 tablespoons of grated parmesan cheese
-ExtraExtra virgin olive oil
-Salt to taste.
-Pepper to taste.
Procedure:
Prepare the spinach cream by blending the spinach, ricotta cheese, drizzle oil, pinch of salt and Parmesan cheese together with a ladle of cooking water with an immersion blender. Drain the pasta and add the cream, garnish with Basil leaves to taste
