Fusilli with Pecorino Romano and Black Pepper

Ingredients

• 5 ounces baby spinach leaves 
• 1 pound fusilli pasta 
• 2 cloves garlic crushed
• 6 servings kosher salt 
• 8 ounces mascarpone cheese at room temperature
• 0.3 cup olive oil 
• 6 ounces pecorino romano cheese grated
• 6 servings pepper freshly ground

Equipment

• bowl
• frying pan
• whisk
• pot

Directions

1. Watch how to make this recipe.
2. Bring a large pot of salted water to a boil.
3. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta.
4. Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat.
5. Add the garlic and cook until lightly browned, about 2 minutes.
6. Remove the garlic and discard.
7. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute.
8. Remove the skillet from the heat and add the pasta.
9. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated.
10. In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth.
11. Pour over the pasta and toss until coated. Season with salt.
12. Transfer the pasta to a large bowl and serve.