Comments on: Papperadelle with Ricotta, Swiss Chard, Walnuts and Parmesan

By: Roasted Kale with Olive Oil and Sea Salt

Roasted Kale with Olive Oil and Sea Salt — Thu, 30 Oct 2008 02:07:43 +0000

[...] 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! [...]

By: Crop Sheet: Greens and Ricotta Pasta Sauce « Rhubarbsky

Crop Sheet: Greens and Ricotta Pasta Sauce « Rhubarbsky — Fri, 20 Jun 2008 16:13:26 +0000

[...] 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! [...]

By: aforkfulofspaghetti

aforkfulofspaghetti — Tue, 25 Mar 2008 14:21:27 +0000

Yum. Every inch my kind of pasta.

By: amy

amy — Mon, 24 Mar 2008 17:53:44 +0000

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.

By: Amanda

Amanda — Mon, 24 Mar 2008 17:02:50 +0000

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