Pasta with spinach and grilled tomatoes

If you are making fresh pasta start with prepping the pasta dough. Take 200 gr of pasta flour and mix this (in your food processor) with 2 eggs and a dash of salt. Once the dough is becoming a nice boll, you put the dough in a bowl in the fridge. You can already put a pan with water on the stove, do the same when you are using dried pasta.

If you are using dried pasta, you can already add this to the boiling water.

Put the cherry tomatoes in an oven dish, sprinkle some olive oil on top and put them for 10 – 15 min under the grill.

Clean your counter top and dry it so you can roll out the pasta dough. Cover your counter top with some flour and roll out the pasta dough until you can cut it into pieces that fit into the pasta machine.

Pull the pasta sleeves approx.. 3 times through the pasta machine. For this dish, I create tagliatelle so once the sleeves are thin enough I’ll take them through the tagliatelle shaper. After this, hang them on your drying rack.

Add sea salt and olive oil to the boiling water. Put the fresh pasta in the pan. It needs to boil for 5 minutes.

Chop the spinach a bit. Put a frying pan on the stove. Add some olive oil. Let the oil heat up. In the meantime, you can grate the skin of the lemon and peel the skin of the garlic. Cut the garlic in half and remove the root.

Add the spinach to the olive oil and stir well until the spinach starts to shrink. Add the lemon grates, some salt and pepper and squeeze out the garlic. Stir again. Add a bit of the water that the pasta is boiling in.

Once the pasta is cooked, rinse it down and add it to the spinach. Stir well. Divide the pasta over the plates add the tomatoes and the ricotta. Finish the dish by sprinkling some pine nuts on top and serve the dish.