Sufra Dayma: Spinach Ricotta and Feta Pasta with Creamy Cheese Sauce By Moushira Abdel-Malek Serves 4 Ingredients: 500 gms fettucine Pasta 500 gms spinach leaves (chopped) 125 gms ricotta cheese (crumbled) 125 gms feta cheese (crumbled) 50 gms gorgonzola or blue cheese (chopped) ½ cup grated edam or gouda cheese 500 ml pouring cream ¼ cup fresh basil leaves (chopped) or one tbsp dry basil Salt + pepper 1 tbsp extra virgin olive oil Method: In a small pan, sautee spinach leaves in oil. Cover and remove from heat. In a medium saucepan, pour half quantity of cream. Add chopped gorgonzola or blue cheese. Stir gently over medium heat, dissolving cheese, whisking constantly until mixture is smooth. In the meantime, cook pasta in a large cooking pan of salted, boiling water. Add seasoning to cream mixture, basil and remaining half quantity of cream. Whisk cream mixture until it comes to the boil. Add basil leaves (if using) and sautéed spinach. Remove from heat and add grated cheese. Drain pasta. Bring back to its pan. Pour over cream mixture. Add crumbled ricotta and feta cheese. Mix gently to combine. Pour onto serving dish and serve immediately.
