Archive | April, 2012

Pappardelle Pasta – Oh, Papa!

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Pappardelle is a broad, straight-edged ribbon shaped pasta. This beautiful pasta paired with wilted baby spinach and a light cheesy coating will have you screaming OH, PAPA!

Spinach & Parmigiano Pappardelle

12 oz fresh pappardelle
2 T extra-virgin olive oil
4 scallions (thinly sliced)
1 T sage (chopped)
10 oz baby spinach
2 T unsalted butter (cut into cubes)
1 c fresh ricotta cheese
1/4 c freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper

1. Boil 4 quarts of water and cook the pappardelle pasta until al dente.
2. Drain the pappardelle thoroughly, reserving 1 cup of the pasta cooking water.
3. Meanwhile, in a large deep skillet heat the olive oil.
4. Add the scallions and sage and cook over high heat until lightly browned (2-3 minutes).
5. Add the spinach in large handfuls and cook until wilted.
6. Add the pasta, butter and ricotta and toss.
7. Add 3/4 cup of the reserved pasta cooking water and the Parmigiano and season generously with salt and pepper.
8. Cook over moderately low heat, tossing continuously until the sauce is thick. Add more of the pasta water, if needed.
9. Transfer the pappardelle to bowls and serve right away with grated Parmigiano.

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