Here is an incredibly minimalist way to deal with tender greens. What is so good about this is that you can taste every single ingredient: nothing really jumps out at you in this subtle pasta recipe.
Serves 2
Ready in 15 minutes
Per serving:
483kcals
15.9g fat (3.5g saturated)
14.8g protein
75.4g carbs
4.6g sugar
0.1g salt
1. Boil the pasta in plenty of salted water until al dente. If using nettles, blanch them for no more than 20 seconds in the same water (immerse them briefly in a colander).
Take the time to look for proper, fresh ricotta from an Italian deli. If you're stuck with the bland stuff from supermarkets, spice it up. Add a tablespoon or so of grated Parmesan or Pecorino, or simply season it. As for leaves, my ideal mix is all wild: nettles (blanched), wild garlic and wild rocket (the spiky-leafed kind). But you can use anything from baby spinach to young red chard.
2. Just before the pasta is ready, spoon about 50ml of cooking water into a cup. Mix the ricotta with the water in the cup so it is loose and creamy. Drain the pasta, toss with all the ingredients and season.
3. Serve with extra dried chillies and olive oil at the table so people can adjust the taste if they want.
© delicious. magazine
Try an easy-going white, such as South African Chenin Blanc.
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