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!
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
Directions:
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.
In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Add the Swiss chard and crushed red pepper flakes, cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.
Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.
