Pasta and Broccoli with Ricotta-Spinach Sauce and Pine Nuts

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   In a small skillet, toast the pine nuts over moderate heat, stirring occasionally, until fragrant and lightly golden, about 5 minutes.

3. 3

   Transfer the nuts to a plate and let cool.

4. 4

   In a medium bowl, stir the ricotta with the spinach, Parmigiano-Reggiano, cream and nutmeg and season with salt and pepper.

5. 5

   Add the cavatappi to the pot and boil until al dente; about 3 minutes before the cavatappi is done, add the broccoli florets and stems to the pot and cook until tender.

6. 6

   Drain the pasta and broccoli, reserving 3/4 cup of the cooking water.

7. 7

   Return the pasta and broccoli to the pot with the ricotta mixture and the cooking water and stir to thoroughly coat.

8. 8

   Season with salt and pepper.

9. 9

   Spoon the pasta into bowls, sprinkle with the pine nuts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.