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Pappardelle with Baby Spinach, Herbs, and Ricotta Recipe

   
 

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     Pappardelle with Baby Spinach, Herbs, and Ricotta

Category   Entrees - Maindishes
Sub Category   None

Ingredients
8 ounces uncooked pappardelle (wide ribbon pasta)
1 tablespoon kosher salt
1/3 cup whole-milk 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
3 tablespoons grated fresh pecorino Romano cheese
2 tablespoons olive oil
 
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Instructions
Step 1 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. Step 2 Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended. Step 3 Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed.


Originally Submitted
9/15/2020





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