Recipe - Pasta With Wild Greens And Ricotta

2 One fourth pound Greens; (broccoli rabe,
; Swiss Chard,
; escarole, kale,
; collard greens,
; mustard greens,
; dandelion greens,
; or a combination)
One fourth cup Extra virgin olive oil
1 Clove garlic; minced
Salt to taste
Crushed red pepper flakes to
taste
1 pound Bucatini or parciatelli
pasta
One fourth pound Ricotta cheese
1/3 cup Grated pecorino cheese

Wash the greens very well. Cook them in lightly salted water, uncovered,
for 8 to 10 minutes. Remove from the water and chop them coarsely. Reserve
the cooking water.

Heat the olive oil over medium heat in a saute pan. Add the garlic and
greens and saute for 3 to 4 minutes. Season with salt and pepper flakes,
then remove from the heat.

Bring the water from the greens back to a boil and use it to cook the pasta
as instructed on the package. Drain and reserve Three fourths cup of the liquid. Toss
the pasta with half the greens and the reserved liquid. Spoon the remaining
greens on top of that, spoon the ricotta cheese on top. Sprinkle with
pecorino cheese, and serve.

Yield: 4 to 6 as a first course or for lunch

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9447 DAVID RUGGERIO

Converted by MM_Buster v2.0l.