Recipe: Pasta with Greens and Ricotta (blender)

PASTA WITH GREENS AND RICOTTA

1 bunch watercress, tough stems removed (about 1 cup chopped)
1 bunch Swiss chard, tough stalks removed (about 4 cups chopped)
2 garlic cloves, minced or pressed
1 tablespoon olive oil
Dash of salt and ground black pepper
1/4 teaspoon nutmeg
3/4 cup ricotta cheese
1 pound pasta
Grated Parmesan cheese or crumbled ricotta salata
For garnish:
chopped fresh tomatoes, toasted walnuts or pine nuts

Bring a large covered pot of water to a rapid boil.

While the water heats, rinse the watercress and chard well. Shake off any excess water and chop coarsely.

Saute the garlic in oil for 1 minute over medium heat. Add the damp greens and saute, stirring often, until they are wilted but still bright green. Sprinkle with salt, pepper and nutmeg, and remove from heat.

In a blender, puree the cooked greens with the ricotta until smooth and evenly colored. Add more salt and pepper to taste; set aside.

When the water boils, add the pasta and cook until its al dente. Drain and immediately top with the sauce in a warmed serving bowl. Top with Parmesan or crumbled ricotta salata, tomatoes and nuts.

Serves 4 to 6
Source: The Moosewood Restaurant Cooks at Home by The Moosewood Collective