Sunday, August 29, 2010

Fusilli with Beet Greens and Ricotta

5 tbl Extra virgin olive oil
1 tbs butter
4 cloves of garlic
1 small diced shallot or yellow onion
1/3 cup finely sliced sun dried tomatoes packed in oil
1 red hot pepper seeds removed and minced
2 large bunches of beet greens (stems removed cut into 2 inch pieces)
1/2 cup cream
salt and pepper to taste
10 oz fresh ricotta
1 lb fusilli or ghemelli pasta

Put your water on to boil and season water with salt. Prepare all your ingredients while you wait on the water to boil.

Put a large skillet on the stove and get it hot. Add oil and butter. Press you garlic into the pan and saute with onions until translucent. Add hot chile to the pan. I like to add about 1/2 the seeds as well for a mild spice. Add the sun dried tomatoes and saute to release flavors. Turn on very low heat and add your pasta to boiling water to prepare as directed.

Put your ricotta into the bowl you plan to serve your pasta in. This allows it to come to room temp.

Add your beet greens to your skillet and stir until wilted. Take 3 tbl of your boiling pasta water and stir into ricotta. Did you know that this allows the starches in the pasta water to mix with your cheese for instant sauce? Drain pasta and set aside.

Meanwhile add the cream to your skillet and salt and pepper to taste. Add skillet mixture to ricotta and mix. Add pasta, toss, and serve.

Serves 6

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