- 16 oz. pappardelle pasta
- 1/2 c. chicken stock
- 4 oz. baby kale
- 10 1/2 fl oz. ricotta
- 1 lemon zest and juice
- 1/4 c. olive oil
- 1/2 c. pecans toasted, roughly chopped
Cook pasta in large saucepan boiling, salted water following packet instructions until al dente. Reserve liquid.
Drain pasta and return to pan with 1/2 cup cooking water. Add stock, bring to simmer. Stir in kale, cooking one minute to wilt leaves.
Toss through ricotta, zest, juice, and oil. Season to taste.
Sprinkle with pecans and serve.
Variations: You can replace baby kale with a bunch of regular kale but it's much tougher, so add chopped leaves to pasta for the final minute of cooking to soften them.
For vegetarians, replace chicken stock with a combination of 1/4 cup white wine and 1/4 cup vegetable stock.
Cooking tip: The starchy cooking water helps the other ingredients cling to the pasta and keeps it from drying out.
Preparation: Pappardelle pasta is cut into wide, flat pasta noodles about 1/2 inches thick when dried.