Monday’s are perfect for Pasta. It cooks quickly and you can whip crazy combos of ingredients while the water bowls, which is exactly what I did.
Ingredients:
1 lb pasta
2/3 c shallot minced
4 oz pancetta, diced
1 basket of cherry tomatoes
6 oz spinach
16 oz ricotta
3 springs of parsley, chopped
4 springs of basil, chopped
1/4 c pine nuts
Bring a large pot of salted water to a boil. Cook pasta according to packaging.
In a 12 inch skillet, cook pancetta until crispy. Remove. Add shallots and cook until brown in pancetta fat. Add tomatoes, cool until they start to explode. Turn off heat and add ricotta. When pasta is done, use a slotted soon and transfer to tomato mixture, stir in spinach, add pasta water if it starts to dry out. Cover for 2 minutes.
Serve pasta sprinkled with pancetta, chopped herbs and a few pine nuts.
Serves 4 – 6.
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