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Papparadelle with Baby Spinach, Herbs, and Ricotta

 

 

Pappardelle with Baby Spinach, Herbs, and Ricotta

Servings:

4 servings

Calories:

329 calories per serving

Ingredients:

  • 8 ounces uncooked pappardelle (wide ribbon pasta)
  • 1 tablespoon kosher salt
  • 1/3 cup whole-milk ricotta cheese
  • 3 cups baby spinach leaves
  • ¼ cup chopped fresh chives
  • ½ cup chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh dill
  • 3 tablespoons grated fresh pecorino Romano cheese
  • 2 tablespoons olive oil
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt

Preparation:

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 ½ cup reserves 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.

 

 

 

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