Fusilli with Fresh Spinach and Ricotta - Lidia Bastianich Recipe

Ingredients

• 1 ½ pounds young spinach
• 1 pound fusilli
• 2 tablespoons extra virgin olive oil
• 1/4 cup trimmed and chopped spring onions or scallions
• Freshly ground black pepper
• 1 cup ricotta, preferably fresh
• 1 cup half‑and‑half or light cream
• 1 tablespoon unsalted butter
• ½ cup reserved pasta cooking water
• ½ cup freshly grated Parmigiano-Reggiano