Ever since college and grad school, I’ve been in the habit of making a full recipe when I cook even though it’s usually just for lil’ ol’ me. Sure, that sometimes means 4+ days of leftovers, but I guess I’m kind of a lazy cook!
This recipe is certainly no exception. I found it in my Moosewood cookbook, which I’d bought quite a few years ago and had shamefully forgotten about. I really should have halved it because one pound of pasta?? So far, four heaping bowls have just gotten me to the halfway point…oy! It says it serves 4-6, but I’m thinking more like 8-10.
Anyway, this is apparently a simplified version of pansoti from northern Italy, which is a pasta filled with greens and topped with a ricotta walnut sauce. It’s a good way to get in some more servings of greens, and it sure does make a bright-colored dish. Continue reading