Ingredients

8 oz uncooked paparadelle (widde ribbon pasta)

1 t kosher salt

1/3 cup icotta

2 cups baby spinach leaves

1/4 cup chopped chives

1/4 cup chopped parsley

1/4 cup chopped fresh dill

3 T pecorino Romano, grated

2 T olive oil

S&P

Preparation

  1. Cook pasta. Drain and reserve 1 cup cooking liquid.
  2. Combine 1/2 cooking liquid and ricotta in food processor or blender.
  3. Combine hot pasta, cheese and remaining ingredients. Add additional cooking liquid if needed.