Wednesday, November 7, 2012

Ricotta Kale Pistachio Lemon Pasta

Delucious pasta dish with some classy and complex flavors : ) Enjoy!

Note: Substitute lemon juice and oil for 1.5 Tbs. lemon olive oil, if you have that.

Ricotta Kale Pistachio Lemon Pasta
from A Food Centric Life
serves 3

6 oz. long, whole wheat pasta
3/4 bunch kale
3/4 cups ricotta (recipe here)
1 Tbs. olive oil
1 Tbs. lemon juice
3/4 oz. pistachio nuts, chopped
5 Tbs. Parmesan, grated
zest of 1 lemon
salt and pepper to taste

1. Bring water to a boil in a large pot, over medium-high heat. Chop kale, using whole leaf if tender or stripping leaves from center rib if tough.
2. Add 1 Tbs. salt to the ater, and boil kale for 4 minutes, then take out using a slotted spoon. Add pasta to water, and cook according to package directions, reserving 1/2 cup pasta water.
3. Drain pasta and put back into pan, add ricotta, olive oil, and lemon juice. Salt and pepper to taste.
4. Serve in bowls, and garnish each bowl with pistachios and parmesan, and lemon zest.

1 comment:

  1. This pasta is fantastic! Unfortunately, I was dining with friends, and they made be laugh so hard that a green bean became lodged in my nasal cavity for the remainder of the meal so I had a hard time tasting after that....