1/2 lb pappardelle pasta
1/4 c fresh chives, snipped
1/4 c fresh Italian parsley, chopped
1/4 c fennel tops, chopped
1/4 c fresh arugula, chopped
2 c ricotta cheese
1/2 c extra-virgin olive oil
1/4 c freshly grated pecorino cheese
salt and freshly ground black pepper
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt. When the water comes
to a rolling boil, stir in the pasta. Cook according to package directions, until al dente.
In the meantime, mix the chives, parsley, fennel, arugula and oil in a small bowl.Place ricotta
in a medium-sized bowl. Mix with 1/4 - 1/2 cup pasta cooking water to a creamy consistency. Mix
in herbs and oil.
Drain the pasta well and transfer to a large bowl. Spoon the ricotta mixture over the pasta and
add the pecorino. Toss to combine. If the resulting pasta appears dry add a little more pasta
water. Season, to taste, with salt and pepper. Serve immediately.
Makes 4 servings.
There is something about early spring, the hope of warm weather in the breeze. I love to wander out to the herb garden to snip chives, parsley and fennel for this dish. Such a perfect spring dish.
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