½ cup fresh grated Parmigiano Reggiano, plus more for serving
1 Tbs fresh thyme
½ cup olive oil
½ cup ricotta cheese
salt and pepper to taste
1 lb Pasta (spaghetti or linguini work best)
About ½ pound fresh spinach, stems removed and washed well
2 cloves garlic, minced
Instructions
Bring a large pot of water to a boil and add a nice big pinch of salt.
Whisk together the milk and sour cream in a shallow bowl and put the bread slices in it to soak. (Rotate and flip them periodically so each slice gets saturated.)
Cook the spinach: saute the minced garlic in olive oil in a large shallow pan for about 30 seconds (don’t let it brown.) Add the spinach, cover, and let it steam for 5-10 minutes until very tender. (If your pan is small, you will have to add it in stages as it cooks down.) Sprinkle with salt and set aside.
Using a food processor, add nuts, 1 clove garlic, Parmigiano Reggiano, and thyme. Process until well mixed. With the food processor running, add the oil slowly until the mixture forms a thick paste. Squeeze out the bread and mix that in next. Then add the ricotta and the milk/sour cream mixture and process once more until it is all combined. Taste and add salt & pepper if desired.
Cook the pasta until just tender—do not overcook! When draining, reserve 1-2 cups of the cooking water. Put the pasta in a shallow bowl and top with about 2 cups of the paste. Add the reserved cooking water a bit at a time while stirring vigorously, until you reach the desired consistency.
Serve into bowls and top with the cooked spinach and some extra Parmigiano Reggiano.