Pasta with wild leaves and ricotta
- April 2005
- Serves 2
- 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.
- 15.9g (3.5g saturated)
- 75.4g (4.6g sugars)
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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