Cold weather greens, creamy ricotta and salta pancetta come together in this scrumptious recipe from Trencher's Farmhouse.
Ingredients:
1 Package of Trenchers Farmhouse Gigli Fresh Pasta
6 oz pancetta (or thick cut bacon)
1 large bunch (14oz) fresh Swiss chard, washed, or turnip or beet greens
8oz Ricotta Cheese
2 cloves Garlic
2 large Leeks
2 t oil
3-4 sprigs of thyme or 1/2 t dried
3-4 sprigs of oregano or 1/2 t dried
1 bunch chives, finely chopped (optional)
1 tsp nutmeg freshly grated
1/2 cup (2 oz) grated gouda or Parmigiano Reggiano
Balsamic Vinegar, to taste
Salt, to taste
Black Pepper
Prep the ingredients: Slice the leeks in half lengthwise. Wash well, then slice into thin half moons. Mince or grate the garlic and mix with leeks. Remove the stems from the swiss chard. Finely dice the stems and mix with leeks and garlic. Slice the greens into thin ¼ inch slices. Keep greens separate from leek mixture. Dice the pancetta into small pieces. Remove the herbs from their stems and chop the oregano and thyme. Thinly slice the chives, if using, and mix all herbs together, set aside.
In a large saute pan over medium heat. Add the pancetta and 2 t oil. Saute over medium-low until pancetta is rendered and crisp. Remove the pancetta from the pan, keeping all the fat in the pan. Turn the heat to low and add the leek mixture and a generous pinch of salt. Saute until tender, about 5-7 minutes. Add Swiss Chard and sweat down until tender, about 5-7 minutes. Add the pancetta back to the pan along with 8 oz of ricotta cheese. Stir until incorporated. Add grated nutmeg, black pepper
Cook the Gigli pasta in boiling salted water until al dente. Drain and reserve 1 cup of pasta water.
Add the gigli pasta to the swiss chard and ricotta mixture along with the cup of pasta water. Cook until thickened and sauce coats the Gigli. Season with salt, balsamic vinegar and fresh herbs!
Buon Appetito!
