I cannot believe it's almost April now, can you? It feels as if the time flies a lot faster as the years go by, why is that?

Only good thing about it is that it's now spring again! I don't mind the snow but it's not my favorite. So what about where you are? Still freezing? or too hot? I prefer to be in between obviously.

Today I braved myself fooling around in the kitchen making some Filipino dish again, the result wasn't bad. But tomorrow night I am planning on making some pasta out of the ordinary pasta I normally do. And found this one recipe.

• 1 pound(s) rigatoni
• 3 tablespoon(s) olive oil
• 1 package(s) (10-ounce) frozen spinach, thawed
• 2 cup(s) (about 1 pound) ricotta
• 5 tablespoon(s) grated Parmesan
• 1/2 teaspoon(s) grated nutmeg
• 3/4 teaspoon(s) salt
• 1/4 teaspoon(s) fresh-ground black pepper
• 6 ounce(s) fontina, grated (about 1 1/2 cups)

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Directions

1. Heat the oven to 450°F. Oil a 9-by-13-inch baking dish.
2. In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
3. Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper. Stir in half the fontina.
4. Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.
5. Variation: You can substitute another chunky pasta, such as penne rigate, penne, ziti or fusilli. Boil all of these one or two minutes less.
6. Wine Recommendation: A delicately flavored white such as Orvieto will complement the mild ricotta nicely. And, because Orvieto is not oaky, the wine has no bitter tannin to clash with the slightly bitter spinach and nutmeg.

Sounds very delicious!