Easy chard pasta from One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet (page 162) by Anna Jones

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Notes about this recipe

  • Astrid5555 on May 26, 2022

    Sadly underwhelming, was ok after adding lots of black pepper, not a repeat for us.

  • anothersarah on February 09, 2022

    Really liked the nutmeg in this. I used part skim ricotta and the lemon juice overpowered it so ended up needing more ricotta to balance. Next time use 1 tbsp lemon juice and go up from there. The mugful of pasta water thinned out the sauce too much. Next time I will add the ricotta to the pasta first, then add water bit by bit. I really like the flavors in this pasta but it would benefit from some crunch. I would make it again (quick and easy) but maybe add some vinegar to the greens to punch them up and some toasted nuts or crispiness for texture. Paired with leftover hemp rigatoni which worked but thinking a long noodle (and maybe wide) would be ideal.

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