Preparation
- Saute garlic and whole tomatoes in olive oil until blistered. Set the tomatoes aside.
- Transfer the olive oil with garlic to a bowl. Add ricotta, basil, and fresh spinach leaves. Drizzle with olive oil, season with salt and pepper. Blend until smooth with a stick blender, then set aside.
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve some cooking liquid before draining.
- Add the pasta to the bowl with the green sauce and toss well. Add some of the reserved cooking water to loosen the sauce.
- Transfer the pasta to a serving plate and garnish with fresh mozzarella di bufala and the cooked cherry tomatoes.
- In a clean pan, quickly toast some slices of Parma ham and serve them on top of the pasta.
- Garnish with basil leaves and serve grated Parmesan cheese on the side.