Chard, springtime arugula's more versatile cousin, is abundant in winter dishes. If you tire of cooking it up in soups or sauteing the stalks, try finely slicing the wide leaves in a chiffonade for a pasta dish. Best paired with a shapely noodle, rather than a long strand, the chard clings to the pasta and soaks up whatever sauce you might pair with it. In this dish, it absorbs the finely chopped parsley and rich lemon ricotta sauce; comfort food for winter.
Pasta with Chard, Parsley, Ricotta, and Lemon
2 cups shaped pasta, dry
salt, for the water
1 cup ricotta
1 lemon, divided, juiced
2 cups chard, finely sliced
1/4 cup olive oil
1 bunch parsley, finely chopped
1. Boil the pasta in well salted water until al dente.
2. Combine the ricotta with the juice from half the lemon..
3. In a separate bowl, combine the finely sliced chard with the olive oil, juice from the other half a lemon, and the finely chopped parsley.
4. Add the hot pasta to the ricotta-lemon mixture. Stir thoroughly.
5. Stir in the chard salad until well blended. Serve warm or chilled.