Whole-Wheat Pasta with Toasted Walnuts, Greens, and Ricotta

• porce: 6 servings
• aktivní čas: 15 minutes
• celkový čas: 30 minutes

Ingredience

Kosher salt and pepper

1 pound whole-wheat pasta (any shape you like)

Extra-virgin olive oil

1/2 cup chopped walnuts

1 bunch broccoli rabe, fat stems trimmed

1 small bunch Swiss chard or kale, or a combination, stemmed and torn into bite-sized pieces

6-8 cloves garlic, chopped or thinly sliced

1 cup ricotta cheese

Zest of one lemon, plus lemon wedges for serving

Parmesan, for serving

Pokyny

Bring a large pot of salted water to a boil. Cook pasta per to package directions, reserving 1/2 cup of the cooking liquid before draining. Return the pasta to the empty pot and toss with olive oil until coated. If the pasta seems dry, pour in some of the cooking liquid. You may not need all of the pasta cooking liquid.

While the pasta is cooking, heat a large skillet over low. Add 1/4 cup of olive oil. Add the walnuts, season with salt, and toast for 3-5 minutes, stirring occasionally, until lightly browned. Keep an eye on them, they can burn quickly, and they will continue to cook slightly once removed from the skillet. Transfer the walnuts, along with their oil, to a small bowl and set aside.

To the now-empty skillet, increase the heat to medium and add another 2 tablespoons of oil. Working in batches, add the broccoli rabe and Swiss chard or kale, adding another batch as one wilts down and seasoning each batch with salt and a drizzle of olive oil. Cook until just wilted and bright green. Add in the garlic and cook until fragrant, about 1 minute. Turn off heat.

In a small bowl, stir together ricotta cheese and lemon zest; season with salt.

To serve, set out the pasta, walnuts, greens, ricotta, lemon wedges, black pepper, and Parmesan. Top each serving of pasta with some of the greens, a spoonful of walnuts and a drizzle of their oil, a dollop of ricotta, a squeeze of lemon, and as much black pepper and Parmesan as you’d like.

Výživové údaje

• Kalorie: 395 cal