Pasta with wild greens and ricotta

1 servings

Ingredients

Quantity Ingredient
2¼ pounds Greens; (broccoli rabe,
; Swiss Chard,
; escarole, kale,
; collard greens,
; mustard greens,
; dandelion greens,
; or a combination)
¼ cup Extra virgin olive oil
1 Clove garlic; minced
Salt to taste
Crushed red pepper flakes to taste
1 pounds Bucatini or parciatelli pasta
¼ pounds Ricotta cheese
⅓ cup Grated pecorino cheese

Directions

Wash the greens very well. Cook them in lightly salted water, uncovered, for 8 to 10 minutes. Remove from the water and chop them coarsely. Reserve the cooking water.

Heat the olive oil over medium heat in a saute pan. Add the garlic and greens and saute for 3 to 4 minutes. Season with salt and pepper flakes, then remove from the heat.

Bring the water from the greens back to a boil and use it to cook the pasta as instructed on the package. Drain and reserve ¾ cup of the liquid. Toss the pasta with half the greens and the reserved liquid. Spoon the remaining greens on top of that, spoon the ricotta cheese on top. Sprinkle with pecorino cheese, and serve.

Yield: 4 to 6 as a first course or for lunch Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9447 - DAVID RUGGERIO Converted by MM_Buster v2.0l.

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