recipe: pasta with greens & cheese
It occurred to me last night as I was making this recipe for dinner that it might be useful for people dealing with a pile of CSA or farmers market greens. If the weather's cool enough and I have the time, I usually go for this green herb tart, and if I have paneer on hand I'll make saag paneer, but this recipe is quick, easy, and (because the ingredients are so flexible) usually doable with stuff I already have on hand.
I generally use chard in this recipe, because that's what's in my garden in midsummer; spinach also works, as do beet greens or kale (if it's young), or a mix of greens. I wouldn't use anything really strongly flavored, like collard or mustard greens, but that's a matter of personal preference.
This recipe serves two, because (like most pasta dishes) it doesn't keep very well; it's easily doubled. It's a good side dish, though I typically treat it as a main dish. Great with sauvignon blanc or vinho verde or whatever summery light white wine you prefer.
3/8 lb. greens (one large bunch) -- chard, spinach, kale, or a mix
1 Tbs unsalted butter
1 medium clove of garlic, minced
1/4 cup ricotta cheese, chevre, or other soft, mild cheese
1/4 cup parmesan or pecorino romano, grated -- or, in a pinch, just use more ricotta or chevre
salt and pepper
1/2 lb. dried pasta -- preferably fusilli (you want something to trap the sauce), but farfalle, gemelli, penne rigate or spaghetti will all work.
1) Trim the stems from the greens (if you're using kale, cut out the central rib as well) and wash thoroughly in cold water. Shake off most of the water, but don't bother to dry thoroughly. Wilt the damp greens -- in the microwave, a pan on the stove, or a steamer, whatever's easiest; it will only take 2-3 minutes, a little longer if you're using kale. Let cool while you mince the garlic and put the water on to boil for the pasta.
2) Put the butter and garlic in a small skillet, turn the heat to medium, and cook gently until the garlic smells amazing but has not browned, about 3-4 minutes.
3) Squeeze excess water out of the greens (they don't have to be entirely dry, but they shouldn't be dripping). Put the garlic, butter, and greens in a food processor and process briefly to chop. Add ricotta or chevre and process until you have a smooth paste, stopping once or twice to scrape down the bowl of the processor.
4) Transfer the mixture to a large bowl; stir in the parmesan or pecorino, season generously with pepper, and taste for salt. (You may not need any, depending on what kinds of cheese you've used.)
5) Cook pasta in a large pot of boiling salted water until al dente. Drain (do not rinse!), add to the sauce, and toss to combine.
Originally posted at Dreamwidth || Read
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I generally use chard in this recipe, because that's what's in my garden in midsummer; spinach also works, as do beet greens or kale (if it's young), or a mix of greens. I wouldn't use anything really strongly flavored, like collard or mustard greens, but that's a matter of personal preference.
This recipe serves two, because (like most pasta dishes) it doesn't keep very well; it's easily doubled. It's a good side dish, though I typically treat it as a main dish. Great with sauvignon blanc or vinho verde or whatever summery light white wine you prefer.
3/8 lb. greens (one large bunch) -- chard, spinach, kale, or a mix
1 Tbs unsalted butter
1 medium clove of garlic, minced
1/4 cup ricotta cheese, chevre, or other soft, mild cheese
1/4 cup parmesan or pecorino romano, grated -- or, in a pinch, just use more ricotta or chevre
salt and pepper
1/2 lb. dried pasta -- preferably fusilli (you want something to trap the sauce), but farfalle, gemelli, penne rigate or spaghetti will all work.
1) Trim the stems from the greens (if you're using kale, cut out the central rib as well) and wash thoroughly in cold water. Shake off most of the water, but don't bother to dry thoroughly. Wilt the damp greens -- in the microwave, a pan on the stove, or a steamer, whatever's easiest; it will only take 2-3 minutes, a little longer if you're using kale. Let cool while you mince the garlic and put the water on to boil for the pasta.
2) Put the butter and garlic in a small skillet, turn the heat to medium, and cook gently until the garlic smells amazing but has not browned, about 3-4 minutes.
3) Squeeze excess water out of the greens (they don't have to be entirely dry, but they shouldn't be dripping). Put the garlic, butter, and greens in a food processor and process briefly to chop. Add ricotta or chevre and process until you have a smooth paste, stopping once or twice to scrape down the bowl of the processor.
4) Transfer the mixture to a large bowl; stir in the parmesan or pecorino, season generously with pepper, and taste for salt. (You may not need any, depending on what kinds of cheese you've used.)
5) Cook pasta in a large pot of boiling salted water until al dente. Drain (do not rinse!), add to the sauce, and toss to combine.
Originally posted at Dreamwidth || Read
comments on Dreamwidth