Recipe courtesy of Mario Batali
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Easy

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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