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[edit] Ingredients
2 ¼ |
pounds Greens, (broccoli rabe, Swiss Chard, escarole, kale, collard greens, mustard greens, dandelion greens, or a combination) |
¼ |
|
1 |
Clove garlic, minced |
|
Salt to taste |
|
Crushed red pepper flakes to taste |
1 |
pound Bucatini or parciatelli pasta |
¼ |
pound Ricotta cheese |
⅓ |
cup Grated pecorino cheese |
[edit] Preparation
Step 1 |
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. |
Step 2 |
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. |
Step 3 |
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 3/4 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. |
Step 4 |
Yield: 4 to 6 as a first course or for lunch |
[edit] About Pasta With Wild Greens and Ricotta
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