Pappardelle with Baby Spinach, Herbs, and Ricotta

By jargrr

Rori Trovato, Cooking Light

APRIL 2011

Ingredients

• 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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.