Gluten-free legume pasta with creamed spinach and ricotta cheese
Ingredients:
-160 g of legume legume pasta
-50 g of boiled spinach
-100 g of cottage cheese
-2 tablespoons of grated parmesan cheese
-Evo 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
