Spinach, garlic and ricotta pasta

250/300gr raw spinach, preferably small leaves
ricotta cheese
cream cheese
1 garlic clove

Take 2/3 of the spinach and mix in a blender with all the ingredents. S & P and a little olive oil. If you see it is too thick, add a tiny bit of water. Chop up the rest of the spinach with scissors or a halfmoon.

Cook the pasta in boiling salt water , drain, add the sauce and spinach.
There is no need for parmesan cheese as the subtle flavour of the other cheeses is delicious.