Spinach Sauce with Mascarpone and Pine Nuts

Wash spinach thoroughly, set aside.

Bring large pot of salted water to boil.  Add washed spinach, and boil until cooked through and reduced in volume.

Drain spinach, and squeeze the water out of the boiled spinach.  Blend the spinach until it becomes creamy.  

Mix creamed spinach with room-temperature Mascarpone. Add grated Parmesan cheese and mix well with a fork.

In small skillet, heat and toast pine nuts until lightly golden.  Remove from heat, set aside.

When the cheese and spinach sauce is well mixed, add the toasted pine nuts. Transfer to a pan with a small amount of oil. Heat to thicken the sauce. Adjust to taste with salt and freshly ground black pepper.

Use to dress pasta (tagliatelle or ravioli), fresh or dried.