Spinach Walnut Sauce

In a medium bowl, combine ricotta, Roman, half and half, walnuts, parsley, and basil.

Heat olive oil and garlic in a large, heavy saute pan over low heat. Do not brown garlic. Add chicken broth to saute pan and remove from heat.

Roughly chop the spinach and add it to the saute pan. Return to low heat. Hat only enough to wilt the spinach (you dont want the spinach to discolor from too much heat).

When the spinach has wilted, add the cheese mixture to the pan. Stir over low heat until sauce is smooth and thoroughly heated. Remove from heat and add butter. Toss with cooked pasta (recommend a short curly pasta). Top with 1/3 cup freshly grated Romano cheese for every 1/2 pound of pasta.

Makes 4 cups.