Pasta with wild leaves and ricotta
- Published: 31 Mar 05
- Updated: 18 Mar 24
Here is an incredibly minimalist way to deal with tender greens. What is so good about this is that you can taste every single ingredient yet its a very subtle dish.
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Serves 2
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Ready in 15 minutes
- Recipe from April 2005 Issue
Nutrition
- Calories
- 483kcals
- Fat
- 15.9g (3.5g saturated)
- Protein
- 14.8g
- Carbohydrates
- 75.4g (4.6g sugars)
- Salt
- 0.1g
delicious. tips
Take the time to look for proper, fresh ricotta from an Italian deli. If you’re stuck with the bland stuff from supermarkets, spice it up. Add a tablespoon or so of grated Parmesan or Pecorino, or simply season it. As for leaves, my ideal mix is all wild: nettles (blanched), wild garlic and wild rocket (the spiky-leafed kind). But you can use anything from baby spinach to young red chard.
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