« You asked for it, you got it! | Main | Carrots & Fennel in Cream »
September 12, 2005
Pasta with Greens and Ricotta
This Saute Mix recipe was originally provided in August of 2004 by Willie Green's own Jeff Miller. It is a great spin on the traditional olive oil and garlic saute.
1/2 lb Willie Green's Saute Mix
1 lb pasta (fettucine,penne,macaroni,fusilli,butterflies, or shells)
2 garlic cloves, minced
1 TBS olive oil
1/4 tsp. nutmeg
1/4 Cup ricotta cheese
Grated parmesan cheese
Chopped fresh tomatoes
Toasted walnuts or pine nuts
Salt and freshly ground pepper to taste
Bring a large covered pot of water to a rapid boil. While the water heats, coarsely chop your Saute Greens. Saute the garlic in the olive oil for a minute, until soft and golden, taking care that it doesn't scorch. Add your chopped greens and saute, stirring often until they are wilted but still bright green. Sprinkle greens with nutmeg and remove from heat.
In a blender, combine the cooked greens and ricotta until smooth and evenly colored. Add salt and pepper to taste.
When the water boils, stir in the pasta, cover and return to boil. Then uncover the pot and cook pasta al dente. Drain pasta and immediately toss it with the sauce in a warm serving bowl. Top with parmesan, tomatoes and toasted nuts.
Posted by at September 12, 2005 12:06 PM
Food with a PassionTrackback Pings
TrackBack URL for this entry:
http://www.williegreensorganicfarm.com/scgi-bin/mt-tb.cgi/74