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.

  • Serves 2
  • Ready in 15 minutes
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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

  1. 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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