300-500g mixed greens (spinach, radish leaves, leafy sprouting broccoli, chard, rocket, watercress, sorrel)
250g ricotta (sheeps’s or cows)
40g parmesan, freshly grated
Salt and black pepper
300g rigatoni/penne/farfalle, or any short pasta
2 garlic cloves, peeled, gently crushed
5 tbsp extra virgin olive oil
1.Wash the greens, then boil them for a few minutes in a large pan of well-salted boiling water. Use tongs to remove the greens from the pan into a colander. Keep the water for the pasta.
2. Mash the ricotta with the parmesan, plenty of black pepper and a couple of spoonfuls of the (slightly green) cooking water, then beat it into a soft cream.
3. Bring the pan of water back to a fast boil and add the pasta. Squeeze all the water from the greens, then chop them coarsely.
4. Meanwhile, heat some olive oil in a frying pan over a low flame. Saute the garlic – which you should peel and gently crush itwith the back of a knife – in the oil until it is just turning golden and fragrant, then remove the garlic. Add the chopped greens and cook for a few minutes, stirring so each leaf is coated with oil. Remove the pan from the heat.
5. Once the pasta is al dente, drain, reserving a cupful of the pasta cooking water. Tip the pasta on to the ricotta. Add the greens and then toss the ingredients together thoroughly, adding a splash more of the reserved cooking water if the mixture seems stiff.
6. Serve, passing round the more grated parmesan. ENJOY
Category: Berlin Kitchen