Pasta with Greens and Ricotta

Ingredients

• 1 bunch (about 1C chopped) watercress, tough stems removed
• 1 bunch (about 4C chopped) Swiss chard or kale, tough stalks removed
• 2 cloves garlic, crushed
• 1 T olive oil
• dash salt and ground pepper
• 1/4 t nutmeg
• 3/4 C ricotta cheese
• 1 lb pasta (fettuccine, penne, macaroni, fusilli, butterflies, or shells)
• grated Parmesan cheese or crumbled ricotta salata
• optional 0 toasted walnuts or pine nuts

Directions

1. start water for pasta
2. while water heats, rinse watercress and chard, chop coarsely
3. sauté the garlic, add the damp greens and sauté, stirring often, until they are bright green. Sprinkle with salt, petter, and nutmeg and remove from heat
4. pureé cooked greens with ricotta until smooth and evenly colored
5. cook pasta to al dente, drain and toss with with sauce
6. sprinkle with Parmesan or crumbled ricotta salata, tomatoes and/or toasted nuts

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