Heat a dry skillet over medium-low heat. Add the pine nuts and toast for 3–5 minutes, stirring often, until they’re golden and fragrant.

Remove immediately—pine nuts burn fast.

Expert Tip: Toasting deepens their flavor and adds the perfect crunchy contrast to the creamy pasta.

Boil pasta in generously salted water until al dente.

Before draining, reserve 1 cup of the starchy pasta water—this will help create a silky sauce that clings beautifully to the noodles.

In a large bowl, whisk together:

Ricotta

Lemon zest and juice

Olive oil

Garlic

Parmesan

Pinch of salt and black pepper

The sauce will look thick at this stage—this is normal.

Professional Insight: Ricotta becomes incredibly creamy when thinned with hot pasta water and mixed with warm noodles.

Add the drained pasta to the bowl of ricotta mixture.

Slowly add splashes of warm pasta water while tossing until a velvety, smooth sauce coats the noodles. The heat of the pasta will soften the ricotta and melt the spinach.

Fold in the fresh spinach—it will wilt within seconds.

Stir in most of the toasted pine nuts, saving a few for topping.

Taste and adjust seasoning with salt, pepper, or more lemon zest for extra brightness.

Serve immediately with:

Extra Parmesan

Reserved toasted pine nuts

A drizzle of olive oil

Red pepper flakes (optional)