Creamy Spinach and Ricotta Conchiglie

Ingredients

• 400 g conchiglie (shell pasta)
• 200 g fresh spinach
• 250 g ricotta
• 2 clove garlic cloves
• 100 ml double cream
• 60 g Parmesan, grated
• 1 tsp nutmeg, grated
• 20 g butter

Method

1. 1

   Cook the conchiglie in well-salted boiling water until al dente, reserving a mugful of pasta water before draining.

2. 2

   Melt the butter in a large frying pan over medium heat. Add the crushed garlic and cook for 1 minute. Add the spinach in handfuls and wilt, stirring, for 2–3 minutes.

3. 3

   Stir in the ricotta, double cream and half the Parmesan. Season generously with salt, pepper and nutmeg.

4. 4

   Add the drained pasta and a splash of pasta water, tossing to combine into a creamy, coating sauce.

5. 5

   Serve in warmed bowls with the remaining Parmesan scattered over the top.