PAPPARDELLE + BABY SPINACH + HERBS + RICOTTA
I used spinach tagliatelle instead of pappardelle, but that didn't deter any taste profile to this dish that I found to be very disappointing. It was a bit bland, in which some case wouldn't be so bad because it's mainly a side dish, but it was too heavy. The spinach didn't quite wilt the way I wanted with the hot pasta, and that might be okay for some people, but I expected differently. A review on the site for the recipe suggested putting the spinach in the microwave for 30 seconds before mixing with hot pasta. While it was exciting to use fresh herbs, it was overtly pretentious without memorable tastes.
Not a recipe to revisit for me, but I'm posting it to see if there were other variations to make this better.
- 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
- 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.
- Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.
- 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.
Rori Trovato, Cooking Light