Spinach & Lemon Pappardelle with Burst Tomatoes & Ricotta
Spinach Pasta Noodles:
2 1/2 cups all-purpose flour
1 tablespoon Lemon Agrumato
3 tablespoons spinach puree
1 teaspoon Himalaya Premium Salt
2 additional tablespoons Lemon Agrumato
1-pint cherry tomatoes, cut in half
1 teaspoon Himalayan Premium Salt
1 teaspoon of Parmesan Seasoning
2 garlic cloves, peeled and minced
3/4 cup ricotta
pinch of Pepe e Aglio Seasoning
chopped fresh basil for garnish
Mound your flour on a clean, flat, work station (the countertop is perfect). Make a large well in the center. Crack eggs into the well, add oil, spinach puree, and salt. Using a fork, whisk the wet ingredients (and seasoning) together.
Slowly begin incorporating the flour into the center, working your way around the edges and maintaining the ‘well’. Once enough of the flour has been incorporated into a very loose dough, switch to using your hands, and continue to fold the ingredients together. Knead the dough for about 5-10 minutes, or until the dough is elastic and a little tacky (not sticky). Portion the dough into quarters and wrap each quarter with plastic wrap (or a clean kitchen towel). Let rest for 30 minutes. Once the dough has rested, sheet and shape or cut into long thick noodles.
To cook your noodles, bring a large pot filled with salted water to a boil. Add noodles, stir and cook for 2-3 minutes or until just tender. Drain and rinse the noodles and set aside.
In a large skillet, heat Lemon oil over medium-high heat. Add tomatoes and cook until they begin to ‘burst’ and soften. Reduce heat to medium and add salt and garlic, continue to cook until the garlic is fragrant, about 1 minute. Divide pasta between plates and top with tomatoes, drizzle any remaining pan juices over the noodles as well. Top pasta with dollops of ricotta and sprinkle with Pepe e Aglio, Parmesan Seasoning, and fresh basil.