Maltagliati fresh pasta with spinach and ricotta salata cheese

• 5 minutes to prepare • 15 minutes to cook • Serves 4

 

 

10 MINUTES

Milan does not do spring these days.
If you've been here recently, you've been welcomed with rain, wind, and temperatures that are decidedly unsummerlike.
So, it is still, definitely, not too hot for a warm pasta first course.

The markets are brimming with spring produce, so that’s when I love pasta like this light, easy Maltagliati Pasta with Spinach and Ricotta salata cheese.

The term maltagliati translates to “poorly cut” referring to oddly shaped scraps of the pasta making process.
What could be more fitting for a mismatched weather than some mismatched pasta?

Here's what you will need for the 4-serving recipe:

 

400 g Maltagliati fresh pasta
250 g fresh spinach
1 shallot
50 g ricotta salata cheese
EVO oil
salt and pepper

 

1. Place a pot of water to boil and salt it
2. Pour 4 tablespoons of EVO oil in a pan with the shallot, finely chopped; when the shallot has become transparent, add the spinach, cover with a lid and cook over low heat until they become soft
3. Meanwhile, cook Maltagliati fresh pasta al dente. Drain and pour them into the pan with the spinach. Stir to mix
4. Sprinkle Maltagliati with coarsely shredded ricotta salata cheese and freshly ground pepper. Serve immediately!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

Imperfect is the new perfect.