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What a beautiful, springy, green dish! Driven by a little leftover ricotta cheese and swiss chard that continues to turn up in my weekly produce delivery, I adapted a pasta recipe from one of the Moosewood cookbooks and came up up with this. The thick, fresh papperadelle held the sauce perfectly and the toasted nuts added texture. Seeing green pasta has me excited for fresh pesto! Summer is still a long way off but in just a few months, my basil plants will be planted on the back deck.

Final mounds of snow are melting. The sun is visiting more often. Birds are fluttery and feisty… spring is here!!!

Papperadelle with Ricotta, Swiss Chard, Walnuts and Parmesan
Makes 4 medium portions
1 bunch Swiss chard, stalks removed (about 4 cups chopped)
2 garlic cloves, minced or pressed
2 Tablespoons olive oil
salt and pepper
1/4 teaspoon nutmeg
1/2 cup ricotta cheese
8 oz. fresh papperadelle pasta (fettucini or bowties would also be good)
1/2 cup toasted walnuts
grated fresh parmesan cheese

Bring water to a boil. While water is getting hot, wash and rinse the swiss chard. Chop in shreds. Saute the garlic in the olive oil for a minute. Add the damp greens and stir until just wilted but still bright green. Add salt, pepper and nutmeg. In a blender or food processor, puree with cooked greens with the ricotta until smooth. Add a few extra teaspoons of olive oil if needed to smooth out the sauce. Add more salt if needed to bring out the flavors of the greens.

Cook pasta according to directions. Drain and rinse when cooked. Toss pasta with the sauce. Use tongs to place a pile of pasta on a plate. Sprinkle with toasted walnuts and cheese.

The Moosewood recipe also includes a bunch of watercress greens and a total of 3/4 cup ricotta. Experiment with greens of your choice!

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7 Responses to “Papperadelle with Ricotta, Swiss Chard, Walnuts and Parmesan”

  1. Amanda Says:

    ricotta and pasta is my new fav go-to pasta dish. it’s very light yet creamy. It’s definitely a spring dish :)

  2. amy Says:

    I have been adding ricotta to many of my pasta dishes lately. I also like to add all kinds of greens – your recipe looks great.

  3. aforkfulofspaghetti Says:

    Yum. Every inch my kind of pasta.

  4. Crop Sheet: Greens and Ricotta Pasta Sauce « Rhubarbsky Says:

    [...] This week’s recipe takes good use of all of those greens we’ve been getting.  It’s adapted from the link over here.  It, in turn, was adapted from a recipe that was adapted from a Moosewood recipe.  Phew!  The basics are all the same with little twists to make it our own along the way.  This is going to be a new stand-by in my house.  I made up a TON using all of the chard and spinach from last week’s farm share and when it was cool, froze it in 1-2 cup servings in ziplocks for future use in lasagna or on pasta or as a vital green addition to a soup someday.  But, oh, it sure is tasty on it’s own with just pasta and some Parmesan or Romano grated on top.  Yum! [...]

  5. Roasted Kale with Olive Oil and Sea Salt Says:

    [...] Kale is a x-men like, shape-shifting, healthy-as-popeye’s-spinach vegetable. I have spoken a bit about my inability to cook greens well. There was of course my terrible episode with the collard greens. I did manage swiss chard by grinding it up over pasta but I have yet to master slow-cooked greens. Well, I am loving kale now that I have learned how to roast it! [...]

  6. #MeatlessMonday: Kale, Ricotta and Walnut Pasta « cookbookcreate Says:

    [...] came across this specific recipe on the lovely and expansive food blog, Whipped.  The original recipe called for swiss chard, which my neighborhood C-Town did not have, but they [...]

  7. Top Recipe: #MeatlessMonday: Kale, Ricotta and Walnut Pasta - from the Cookbook Create Blog Says:

    [...] came across this specific recipe on the lovely and expansive food blog, Whipped.  The original recipe called for swiss chard, which my neighborhood C-Town did not have, but they [...]

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