Spinach, Ricotta & Oregon Hazelnut Rigatoni

INGREDIENTS

• 3 1/2 cups rigatoni pasta
• 1 teaspoon salt

For the sauce:

• 1/4 cup butter
• 1 teaspoon olive oil
• 2 garlic cloves, sliced
• 1 red chili, finely chopped
• 3/4 cup Oregon hazelnuts, chopped
• 1 tablespoon ricotta cheese
• 3/4 cup parmesan cheese, grated 
• 3 1/2 cups baby spinach leaves

INSTRUCTIONS

Cook the Pasta:

1. Bring a large pan of salted water to the boil and cook the rigatoni for 9 minutes, or until al dente

Make the sauce:

1. Melt the butter and olive oil in a large frying pan over medium heat.
2. Add the sliced garlic and chopped red chilli, allowing them to soften and release their flavor.
3. Stir in the chopped Oregon hazelnuts, letting them toast slightly for a deeper, roasted flavor.
4. Add one ladle of pasta cooking water to the frying pan—this starchy water helps create a silky, emulsified sauce that binds everything together.
5. Stir in the ricotta cheese and most of the grated parmesan, saving a little for the final garnish.
6. Once the pasta is cooked, drain and add it directly to the pan, followed by the baby spinach leaves.
7. Toss everything together until the spinach wilts and the pasta is coated in the creamy, nutty sauce.
8. Finish with the remaining parmesan cheese and serve immediately.