It's been awhile! Don't worry, I didn't have a baby and then stop cooking; I just ran out of time to blog about it :). This one is courtesy of my mom. It was nice and fast, which I like for a Monday. I actually followed the proportions, but I used orecchiette instead of pappardelle, and I added chicken and about 2-3 tbsp. of parm (of course!). (My husband also suggested peas, which I thought was a good idea, but I forgot - whoops.) I also processed the herbs with the ricotta and pasta water so it wasn't TOO leafy. (I'm sure my mom liked it leafy, though.)
Pasta with Baby Spinach, Herbs, and Ricotta
Ingredients
8 ounces uncooked pappardelle (wide ribbon pasta)
1 tablespoon kosher salt
1/3 cup whole-milk ricotta cheese
3 cups baby spinach leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
3 tablespoons grated fresh pecorino Romano cheese
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Preparation
1. Cook pasta with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain in a colander over a bowl, and reserve 1 cup cooking liquid.
2. Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.
3. Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment