This meal was on the cover of this month's Cooking Light magazine and I was excited to make it when I first opened my mailbox. It is packed full of fresh herbs, it's quick and easy and just simply delightful. Some of the reviewers did not feel the same, but we totally disagreed. This was delicious! The herbs were prominent but it was a delicious blend of flavor. We enjoyed this with some Oregon Herb bread that I picked up at our nearby Great Harvest Bread Company. We spread the herb bread with fresh ricotta cheese and sprinkled some pepper and parmesan on top. It was divine! Check this recipe out the next time the sun is shining and you are craving a fresh pasta meal!
Yield: 4 servings
- 8 ounces uncooked pappardelle (wide ribbon pasta) (fettuccine will also work)
- 1 Tbsp 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 Tbsp grated fresh pecorino Romano cheese
- 2 Tbsp olive oil
- 1/2 tsp freshly ground black pepper
- 1/4 tsp kosher salt
- Prep ingredients ahead of time so they are ready to go before beginning to cook.
- Cook pasta with 1 Tbsp 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.