There is just something about fresh herbs. I love them and use them every chance I get. A perfect spring or summer time side dish.
Have all ingredients prepped and ready to go before beginning to cook~ the pasta needs to be hot when mixed with the other ingredients to create a creamy consistency. Recipe adapted from Cooking Light magazine. This was on the April 2011 cover and looked so good, I had to try.
8 ounces uncooked pappardelle (wide ribbon pasta)
1 tablespoon kosher salt
1/3 cup ricotta cheese
3 cups baby spinach leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh flat~leaf parsley
1/4 cup chopped fresh dill
4 tablespoons grated pecorino Romano cheese
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Cook pasta with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain in a colander over a bowl, and reserve 1 cup cooking liquid.
Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.
Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid, if needed.
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