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Farfalle with Baby Spinach

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Number of Servings: 6

INGREDIENTS
1/4 cup extra virgin olive oil
1 cup chopped walnuts
1/4 cup drained and thinly sliced oil-packed sun-dried tomatoes
2 garlic cloves minced
3 6oz bags baby spinach
1lb farfalle (bow-tie) pasta
1 cup ricotta cheese, grated parmesan cheese

DIRECTIONS
Heat oil in large skillet over medium heat. Add walnuts and sauté until slightly darkened, about 5 minutes. Using slotted spoon, transfer nuts to small bowl; set aside. Add sun-dried tomatoes and garlic to same skillet. Sauté until garlic is golden, about 3 minutes. Add spinach in 3 batches and cook until wilted, about 10 minutes total. Meanwhile, cook pasta in a large pot of boiling salted water, until tender but still firm to the bite, stirring occasionally. Drain, reserving 3 TBSP cooking liquid. Transfer reserved cooking liquid to large bowl; whisk in ricotta. Add walnuts and spinach mixture and pasta; toss to combine. Season with salt and pepper. Serve, passing parmesan cheese separately.