frying pan, large 2lt saucepan and colander

1 tbsp olive oil
1 onion
50g butter
250g spinach
50g parmesan
125g FREEE Organic Green Pea Penne Pasta
100g ricotta
pinch of nutmeg
salt and pepper

Spinach and Ricotta Sauce

1. Put the olive oil into a frying pan over a gentle heat.
2. Finely dice the onion, add it to the pan, cover and cook gently until soft but not brown, about 4-5 minutes,
3. Add the butter and spinach, cover and cook until soft.
4. Remove the pan from the heat.
5. Finely grate the parmesan and set aside.

Cooking Green Pea Penne Pasta

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil. 
3. Add the pasta and stir to avoid it sticking.
4. Boil uncovered for 7 minutes. 
5. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
6. Drain the pasta into a colander over the sink. 

Green Pea Penne with Spinach and Ricotta 

1. Tip the pasta into the spinach pan.
2. Return the pan to a medium heat.
3. Add the ricotta, half the parmesan, nutmeg, salt and pepper and stir to combine.
4. Serve immediately topped with the remaining grated parmesan.