Lynnie's Spinach Pasta with Ricotta and Pine Nuts

One of the best, easiest pasta dishes, and always makes me think of a dear friend who introduced me to it. An indispensable part of our repertoire these days. Heap on the ricotta! And the pine nuts really make the dish.

Spinach pasta - I like the "nests"
Bag of fresh spinach
Ricotta cheese
Olive oil
Pine nuts
Parmesan cheese
Sea salt and black pepper

Boil the pasta to your desired taste. Reserve the pasta water, strain the pasta, and put in bowls. Put an entire bag of fresh spinach (or more or less, depending on your tastes) in the pasta water and wilt for about 30 seconds. Meanwhile, toast the pine nuts - more is better - at least a couple of handfuls! - in a skillet on the stove or in a toaster oven for about a minute or two, be careful not to burn. Put the wilted spinach on top of the bowls of pasta, add about a teaspoon of olive oil (again, more or less depending on taste), and toss. Add a big scoop of ricotta cheese, sea salt and black pepper to taste, toasted pine nuts, and a little bit of parmesan cheese on top. Tastes best with a little bit of each component - pasta, spinach, cheese and pine nuts - all in one bite.