For ➍400 g dry pasta like fettuccine
225 g ricotta
100 g spinach or beet greens
1 tbs butter
nutmeg
Pecorino
green salad
Set pasta water to boil, salt it lightly, and put pasta in.
Push the ricotta through a strainer to soften it. Melt 1 tbs of unsalted butter. Fork it through the ricotta. Season with salt and pepper.
Add some cooked minced beet greens or spinach to the ricotta mixture. Season lightly with nutmeg.
When the pasta is done, drain it, and before it has stopped dripping transfer it to a bowl.
Stir the ricotta into the pasta and serve with tangy grated Tuscan pecorino on the side.
Serve with a tossed salad.
A traditional and quick recipe from the Casentino mountains in South East Tuscany.
It comes close to a rich version of a quick Alfredo pasta.
