Pasta with greens and ricotta

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Pansoti is a classic greens-filled pasta from Genoa, which is served with a mild ricotta and walnut sauce. It is exquisite, but you could spend half a day preparing it. Here those same flavors are combined in a sauce that can be prepared while plain pasta cooks. Watercress and chard are favorites, but almost any greens will do.

• 1 bunch watercress (about 1 cup chopped), tough stems removed
• 1 bunch Swiss chard, tough stalks removed (about 4 cups chopped)
• 2 garlic cloves, minced or pressed
• 1 tbs. olive oil
• Dash of salt and ground black pepper
• 1/4 tsp. nutmeg
• 3/4 cup ricotta cheese
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• 1 lb. pasta (fettuccine, penne, macaroni, fusilli, butterflies, or shells)
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• Grated parmesan cheese or crumbled ricotta salata
• 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. Sauté the garlic in the oil for a minute, until soft and golden, taking care not to scorch it. Add the damp greens, and sauté, stirring often, until they are wilted but still bright green. Sprinkle with the salt, pepper, and nutmeg, and remove from the heat. In a blender, puree the cooked greens with the ricotta until smooth and evenly colored. Add more salt and pepper to taste.

When the water boils, stir in the pasta, cover and return to a boil. Then uncover the pot and cook the pasta until al dente. Drain the pasta and immediately toss it with the sauce in a warmed serving bowl. Top with Parmesan or crumbled ricotta salata, tomatoes, and/or toasted walnuts or pine nuts.

Total time: 20 minutes.
Yield: 4 to 6 servings.

Per 8-oz. serving: 313 calories, 12.2g protein, 7.5g fat, 49.3g carbohydrate, 200 mg sodium, 12 mg cholesterol.

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