Less is more when it comes to Julius Roberts’ style of cooking.
“Food doesn’t have to be fancy to be good,” says the author of the book Farm table cook.
In her pasta recipe, which comes together in just 30 minutes, Roberts transforms spinach and kale into a “velvety” sauce.
“With aromatics like these, it’s best to just leave them and let them shine,” he says. “It’s very green and rich with a sweet hint of garlic. It’s great finished off with a little ricotta or parmesan.”
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Julius Roberts Rigatoni with spinach and kale sauce and ricotta
1 large (7 oz.) bunch lacinato kale, without stems (about 5 cups)
3½ cups (about 3½ oz.) packaged fresh baby spinach
2 large garlic cloves, peeled
16 oz. uncooked pasta rigatoni
¼ cup olive oil, plus more for serving
2 teaspoons grated lemon zest (from 1 large lemon), plus fresh juice for serving
½ teaspoon kosher salt
¾ cup ricotta cheese
Parmesan or pecorino Romano cheese, grated (optional)
1. Boil a large pot of salted water. Add the kale and return to a boil; cook, stirring occasionally, until kale is bright green and tender, about 5 minutes. Add spinach and garlic cloves; cook until spinach darkens and wilts, 30 seconds to 1 minute. Using a large slotted spoon, transfer the greens and garlic to a colander and run under cold water until completely cooled. Squeeze gently to remove excess liquid.
2. Return the pot of boiling water to a high boil; add the pasta and cook according to the instructions on the package. Drain, along with 1 cup of the cooking water, and return the pasta to the pot.
3. While the pasta is cooking, blend the greens and garlic, olive oil, lemon zest, and salt in a blender until smooth and bright green, 1 to 2 minutes. Transfer to the pasta pot and toss to coat. Heat on low and gradually add ½ cup cooking water, stirring constantly, until smooth, adding more cooking water as needed to reach desired consistency.
4. Divide the pasta into serving bowls; cover each one with ricotta. Sprinkle with grated Parmesan cheese. Serve immediately with a squeeze of lemon and drizzle with olive oil.
Serves: 6 Active time: 30 minutes Total time: 30 minutes
Categories: Trends
Source: HIS Education