Since I'm always looking for an excuse to stop by our local cheese shop, Cheese Central, (they are so friendly and my favorite part about shopping there is that you can try any of their amazing cheeses before you buy it, who doesn't love a little cheese tasting) I thought it would be fun to try out this recipe and pick up some ricotta salata. Everything about this simple pasta dish is excellent, so fresh, filled with protein and veggies. Our sun-gold garden tomatoes added a perfect burst of sweetness! Bon Appetit!
Orecchiette with Greens, Garbanzo Beans and Ricotta Salata
adapted from: Giada at Home
1 pound orecchiette or other short pasta
1/2 cup olive oil
2 garlic cloves, crushed
1/2 teaspoon (or more, depending on how much heat you want) crushed red pepper flakes
12 ounces Swiss chard or mustard greens, stemmed
12 ounces baby spinach leaves
1 (15-ounce) can garbanzo beans, rinsed and drained
2 cups small cherry or grape tomatoes
8 ounces ricotta salata cheese, crumbled
2 teaspoons lemon zest
fresh Parmesan to garnish
Kosher salt and freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.