Pappardelle With Greens and Ricotta
- 1 pound greens, such as chard, kale or broccoli rabe, stemmed and washed well, or half of a 1-pound bag prepared greens
- Salt
- 2 tablespoons extra virgin olive oil
- 1 to 2 garlic cloves, to taste, minced
- 3/4 cup fresh ricotta cheese
- 1/2 to 3/4 cup freshly grated Parmesan, or a mixture of Parmesan and Romano Pecorino (to taste)
- 3/4 pound pappardelle
- Bring a large pot of water to a boil.
- Fill a bowl with ice water.
- When the water comes to a boil, salt generously and add the greens (you may have to do this in two batches).
- After the water returns to a boil, boil two to four minutes until the greens are tender.
- Using a deep-fry skimmer or slotted spoon, transfer them to the ice water.
- Do not drain the hot water in the pot, as youll use it to cook the pasta.
- Drain the greens, squeeze dry and chop.
- Heat the oil over medium heat in a large, heavy nonstick skillet.
- Add the garlic, cook for about a minute just until fragrant, and stir in the greens.
- Toss in the hot pan for about a minute, just until the greens are lightly coated with oil and fragrant with garlic.
- Season with salt and pepper, and remove from the heat.
- Place the ricotta in a large pasta bowl.
- Bring the water for the pasta back to a boil, and add the pappardelle.
- Cook al dente.
- Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together.
- Drain the pasta, and toss with the ricotta, greens and cheeses.
- Serve at once.
chard, salt, extra virgin olive oil, garlic, fresh ricotta cheese, freshly grated parmesan
Taken from cooking.nytimes.com/recipes/1013075 (may not work)