Pasta with wild leaves and ricotta

Pasta with wild leaves and ricotta
  • Serves icon Serves 2
  • Time icon Ready in 15 minutes

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.

Nutrition: per serving

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

delicious. tips

  1. 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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