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Thursday, June 23, 2011

Dinner Tonight: Pappardelle with Ricotta Cream

Tonight's dinner was inspired by a Cookinglight recipe I recently came across. I decided to create my own spin on this beautiful, herbaceous pappardelle. Pappardelle pasta noodles are very wide and meant to be eaten al dente, or firm instead of soft. I used a Trader Joe's variety of noodle I have used in the past made with egg. Follow my recipe below for a simple delicious dinner!


(Serves 3-4)
8oz package pappardelle
1 bunch asparagus
1/2 cup ricotta 
1/2 cup chopped basil
1 cup fresh spinach
1/2 cup fresh parmesan cheese
3 tbsp extra virgin olive oil
2 tbsp minced garlic clove


Cut asparagus into 1 inch pieces and saute in skillet with olive oil and garlic until tender. Turn off heat. Cook pasta to box instructions, salting your pasta water. When pasta is done, strain reserving 1 cup pasta water. In blender, mix ricotta with 1/2 cup reserved pasta water until well blended. In pasta pot, add asparagus, spinach and ricotta mixture under low heat until spinach wilts. Add pasta, 1/2 basil and remaining olive oil to toss. Plate using a generous portion of parmesan and basil. Drizzle olive oil over the top if your feeling decadent. Bon appetite!



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