500gm spaghetti (or pasta of your choice) 250gm ricotta cheese 60gm blue cheese, crumbled 100gm tasty cheese, grated 45gm unsalted butter at room temperature 15gm butter, regular Pinch of cayenne pepper 2 cups of baby spinach leaves Salt and pepper Grated parmesan or pecorino cheese for serving
Drop pasta into a large saucepan of salted, boiling water and cook for 8 - 10 minutes. Combine ricotta, unsalted butter, cayenne pepper and salt and pepper in a saucepan over a gentle heat. Stir in 1/4 cup of pasta water until creamy. Cook spinach leaves in remaining butter for 1 - 2 minutes. Drain pasta and toss with spinach, ricotta mixture, blue cheese and tasty cheese. Serve in heated bowls with grated parmesan or pecorino.