Home Recipes Ricotta cheese Pasta with wild leaves and ricotta
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Pasta with wild leaves and ricotta

Pasta with wild leaves and ricotta
  • Portion size: Serves 2
  • Ready in 15 minutes
  • Difficulty: easy

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 yet its a very subtle dish.

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Ingredients

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Method

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Nutrition

  • 483kcals Calories
  • 15.9g (3.5g saturated) Fat
  • 14.8g Protein
  • 75.4g (4.6g sugars) Carbs
  • 0.1g Salt

Quick wins & tips

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.

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