Pasta With Greens And Ricotta
|Watercress||3 1⁄2 Ounce, chopped for about 1 cup, tough stems removed (1 Bunch)|
|Chopped swiss chard||4 Cup (64 tbs), tough stalks removed (1 Bunch)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Olive oil||1 Tablespoon|
|Ground black pepper||1 Dash|
|Ricotta cheese||3⁄4 Cup (12 tbs)|
|Pasta||1 Pound (Fettuccine, Penne, Macaroni, Fusilli, Butterflies, Or Shells)|
|Grated parmesan cheese/Crumbled ricotta salata||1 Tablespoon|
|Chopped fresh tomatoes||1 Tablespoon|
|Toasted walnuts/Pine nuts||1 Tablespoon|
Bring a large covered pot of water to a rapid boil.
While the water heats, rinse the watercress and chard well, shake off any excess water, and chop coarsely.
Saute the garlic in the oil for a minute, until soft and golden, taking care not to scorch it.
Add the damp greens and saute, stirring often, until they are wilted but still bright green.
Sprinkle with the salt, pepper, and nutmeg, and remove from the heat.
In a blender, puree the cooked greens with the ricotta until smooth and evenly colored.
Add more salt and pepper to taste.
When the water boils, stir in the pasta, cover, and return to a boil.
Then uncover the pot and cook the pasta until al dente.
Drain the pasta and immediately toss it with the sauce in a warmed serving bowl.
Top with Parmesan or crumbled ricotta salata, tomatoes, and/or toasted walnuts or pine nuts.