Pasta With Spinach Basil Sauce

• 2 tablespoons extra virgin olive oil
• 1/3 cup shallot, minced
• 1 bunch fresh basil, stemmed, 4-5 c lightly packed
• 1 1/2 teaspoons coarse salt
• 1 lb spinach, stemmed and washed
• 1/2 cup parmesan cheese, finely grated
• 1/2 cup ricotta cheese
• 1/3 teaspoon black pepper
• 1/8 teaspoon ground nutmeg

1. In small saucepan heat oil over medium high. Cook shallots, stirring occasionally, til soft, about 5 minute.
2. Meanwhile, submerge spinach and basil in a large pot of simmering salted water; drain immediately. Squeeze out as much water as possible; transfer to food processor.
3. Add shallots, ricotta, parmesan and nutmeg; season with salt and pepper. Process til smooth.
4. Cook 1 1/2 lb fettuccine til al dente, according to pkg directions. Drain, reserving 1 c pasta water. Toss pasta with spinach sauce, thinning with pasta water as needed. Serve with extra parmesan.

extra virgin olive oil, shallot, fresh basil, coarse salt, spinach, parmesan cheese, ricotta cheese, black pepper, ground nutmeg

Taken from www.food.com/recipe/pasta-with-spinach-basil-sauce-188529 (may not work)