Pappardelle With Baby Spinach, Herbs, And Ricotta

• 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

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.

pasta, kosher salt, wholemilk ricotta cheese, baby spinach, fresh chives, parsley, dill, romano cheese, olive oil, freshly ground black pepper, kosher salt

Taken from www.myrecipes.com/recipe/pappardelle-with-baby-spinach (may not work)