Ingredients
- 1/2 pound pappardelle
- 1/4 cup chives, freshly snipped
- 1/4 cup chopped fresh Italian parsley leaves
- 1/4 cup fennel tops, chopped
- 1/4 cup fresh arugula, chopped
- 1 cup ricotta cheese
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated pecorino
- Salt and freshly ground black pepper
Directions
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt. When the water comes to a rolling boil, stir in the pasta. Cook according to the package directions, until al dente.
In the meantime, mix the chives, parsley, fennel, arugula, and oil in a small bowl. Place the ricotta in a medium-sized bowl; mix with the extra-virgin olive oil and 1 cup pasta cooking water. Mix in herb salad.
Drain the pasta well and transfer the pasta to a large bowl. Soon the ricotta mixture over the pasta and add the pecorino. Toss to combine. If the resulting pasta appears too dry, add a little more pasta water. Season, to taste, with salt and pepper. Serve immediately
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By jilly-b
San Ramon
on February 15, 2011
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meh...I'm eating it because I'm starving. Perhaps some sundried tomatoes would give it some bite; the peppery arugula sort of gets lost in the herb salad, requiring much seasoning with salt and pepper. I wouldn't bother with this one.
By joycegittleson_...
Rochelle, IL
on June 28, 2008
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I substituted the arugula with baby spinach only because I couldn't find arugula. I also added some roasted asparagus. This was very good AND if you like cold pasta, it tasted pretty good as a late night snack!!!
By dlsmhahn_2539155
Albuquerque, NM
on July 07, 2006
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I went looking for a recipe that used pappardelle. We were given these noodles in a gift basket and I had no real idea how to use them. I thought this would be a good one for a summer night. I took the suggestion of a previous reviewer to use a little more salt. This recipe had a different texture and flavors than your typical pasta recipe. My husband and I loved it! Thanks, Mario
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