A Pound Of Pappardelle Pasta Noodles
A Pound Of Washed Kale Greens (Note: Remove Any Large, Tough Ribs)
A Minced Garlic Clove
Two Tablespoons Of Olive Oil
Two Tablespoons And A Teaspoon Of Sea Salt, Divided
¼ Teaspoon Of Crushed Red Pepper Flakes
¼ Teaspoon Of Ground Black Pepper
A Pinch Of Nutmeg
Two Cups Of Ricotta Cheese
¼ Cup Of Grated Romano Cheese
Combine the ricotta cheese, the Romano cheese, ½ teaspoon of sea salt, the black pepper, and the nutmeg in a large mixing bowl. Mix well and set aside.
Add two tablespoons of sea salt to a large pot of cold water. Bring the water to a boil. Add the kale greens. Cook the kale in the boiling water for 4 minutes. Remove the kale to a colander but save the water that the greens were cooked in. Squeeze as much water as you can out of the kale and set it aside.
Bring the water (that the kale was cooked in) to a boil. Add the pappardelle noodles. Cook the pasta for 8 minutes until al dente (cooked but still firm to the bite).
In the meantime, add the olive oil, ½ teaspoon of sea salt, the crushed red pepper flakes, and the garlic to a 12-14 inch sauté pan. Cook the garlic while stirring on medium low heat for one minute. Add the kale. Cook on low heat while stirring frequently for 4 minutes making sure that the greens get coated well with the olive oil and the garlic.
Before draining the pasta, reserve a cup of the pasta water. Drain the pasta well in a colander. Add the drained pappardelle noodles to the mixing bowl with the cheese. Add the reserved pasta water. Mix well so that all of the noodles get coated with the cheese. Add the kale greens. Mix well again and serve.