Cookout Classics: Green Goddess Pasta

If I could eat ricotta cheese out of the container with a spoon without judgment, either from others or from judging myself- I absolutely would- but I find mixing it into recipes or using it as a topping on various dishes works just as good. Case in point- this creamy, flavorful, and delightfully green pasta!

Loaded with herbs, spinach and garlic- and topped with the aforementioned scoop(s) of ricotta- this quick and easy dish is perfect to whip up on hot Summer days for cookouts, backyard BBQs or pool parties…

… Or just for yourself!

WHAT YOU’LL NEED:

4 SERVINGS:

Extra-virgin olive oil
1 small shallot, chopped
5 garlic cloves, peeled and roughly chopped
Kosher salt
5 ounces baby spinach
½ cup fresh tarragon
½ cup fresh basil
¼ cup chopped fresh chives
¼ cup heavy cream
12 ounces short pasta (i.e. radiatore or rotini)
Ricotta cheese, to serve

WHAT YOU’LL DO:

1. Heat a few tablespoons of olive oil in a large skillet over medium heat, then add the shallot and garlic. Cook until the shallot is soft and translucent and the garlic is fragrant, about 5 minutes. Add the spinach and cook until wilted down, about 5 minutes more.

2. In a blender, add the shallot-spinach mixture, the tarragon, basil, chives, heavy cream and ½ cup olive oil. Blend until very smooth and creamy, scraping down the side of the blender as needed. Season to taste with salt.

3. Cook the pasta according to the package directions, reserving about ½ cup of the pasta water before draining. Drain the pasta, then return it to the pot. Stir in the sauce, adding pasta water as needed to coat the pasta. Serve with a dollop of ricotta cheese.

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This is one of my favorite lunch/dinner recipes to prepare this time of year. It’s simple and absolutely delicious- and can feed (and please) a crowd if needed! And given that Summer is all about gatherings and parties- it’s a good dish to have on hand!

You can also go a little greener with this one and add diced avocado or mix in some pesto sauce for extra flavor, too!