Ricotta Pasta
Blanching kale in salty water and then puréeing it completely diminishes the kale's bitterness and turns it into a bright, sweet sauce. Mix with ricotta and serve it with pasta for a deliciously creamy meal. Cook this dish in the fall when kale and tomatoes are overflowing from gardens and farms.
1 lb shell pasta
4 cloves garlic, minced
Olive oil
6 cups kale, rinsed and stems removed
Salt and pepper
2 4 oz containers fresh ricotta
3 cups chopped tomatoes
½ tsp chili flakes (optional)
Bring 2 large pots of water to a boil. When the water is boiling, salt both with 1½ tbsp of salt. Add the kale to one of the pots of boiling water and cook until soft and wilted, about 5 minutes. Drain in a colander and rinse with cold water.
In the other pot, cook the pasta according to the package directions. While the pasta is cooking, add the kale to a food processor and blend until smooth (the texture won't be super creamy but the kale should form a sauce. Add a few tablespoons of water if needed in order to blend properly.
Add 2 tbsp of olive oil to a large saucepan. Once the oil is warm, add the garlic and cook until fragrant. Add the ricotta and kale. Stir well and cook over low heat until the pasta is cooked.
When the pasta is done cooking, reserve 2 cups of starchy pasta water, then drain the pasta.
Add 1 cup of pasta water to the ricotta mixture and stir to combine. Cook for 2 minutes. Add the tomatoes, pasta, chili flakes, some pepper, and a drizzle of olive oil. Cook for 2 more minutes, stirring well. Add more pasta water as needed. (The sauce should cling to the pasta but shouldn't be super thick.) Enjoy!