Pappardelle with Ricotta: Pappardelle con Ricotta

Ingredients

• 1/2 pound pappardelle
• 1/4 cup chives
• freshly snipped
• 1/4 cup chopped fresh Italian parsley leaves
• 1/4 cup fennel tops
• chopped
• 1/4 cup fresh arugula
• chopped
• 1 cup ricotta cheese
• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly grated pecorino
• Salt and freshly ground black pepper

Instructions

1. Bring 4 quarts of water to a boil in a large pot.
2. Add 1 tablespoon of salt.
3. When the water comes to a rolling boil, stir in the pasta.
4. Cook according to the package directions, until al dente.
5. In the meantime, mix the chives, parsley, fennel, arugula, and oil in a small bowl.
6. Place the ricotta in a medium-sized bowl; mix with the extra-virgin olive oil and 1 cup pasta cooking water.
7. Mix in herb salad.
8. Drain the pasta well and transfer the pasta to a large bowl.
9. Soon the ricotta mixture over the pasta and add the pecorino.
10. Toss to combine.
11. If the resulting pasta appears too dry, add a little more pasta water.
12. Season, to taste, with salt and pepper.
13. Serve immediately