This whipped ricotta pasta recipe pairs nice with butter roasted carrots on the side.
Author:Julie Smith
Ingredients
Scale
1/2 pound radiatore pasta
2 tablespoons extra-virgin olive oil
bunch turnip greens
1/4 cup dry white wine
8 oz. Kite Hill Almond Milk Ricotta (see note)
Kosher salt
1/2 teaspoon ground pepper
4 garlic cloves, smashed and then thinly sliced
1/2 teaspoon red pepper flakes
1/4 cup fresh herbs (dill, basil, mint, parsley), chopped (optional but recommended)
2 tablespoons fresh lemon juice
1/2 cup hazelnuts lightly toasted
1/4 cup dried breadcrumbs
grated Hakurei Salad Turnips
Instructions
In a pot of boiling salted water, cook pasta, according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.
In a small pan, heat 2 tablespoons olive oil over low heat. Add turnip greens, ground pepper, and garlic to pan and saute until turnips are softened. Add wine and deglaze the pan.
While turnip greens simmer cook, place ricotta in a food processor. Add 1/2 teaspoon salt and nutritional yeast. Start to blend and add pasta water until the ricotta becomes very creamy. Add olive oil if to thin out more if desired.
Stir in whipped ricotta to the cooked pasta and topped with the wilted turnip greens.
Garnish with toasted hazelnuts, dried breadcrumbs and grated Hakurei Salad Turnips. Enjoy!