Creamy Kale and Ricotta Pasta

Preparation

This creamy kale and ricotta pasta is a testament to the power of simplicity, blending just a few ingredients to create a rich, flavorful dish. The creamy ricotta pairs perfectly with the earthy kale pesto, which is made by blending kale and garlic into a vibrant, finely chopped sauce. Inspired by a favorite NYT recipe, this dish is both healthy and indulgent. With a quick preparation time of just 20 minutes, it's ideal for a satisfying weeknight meal. Garnish with extra Parmesan and a drizzle of olive oil for a finishing touch.

1. Fill a HexClad 8QT Hybrid Stock Pot with generously salted water and bring to a boil.  
2. In a food processor blend the ricotta and ½ cup of the Parmesan until smooth, scrape into a bowl and set aside. No need to clean out the food processor. 
3. Add the kale and garlic to the boiling water and cook for 3 minutes. Strain the kale and garlic from the water but leave the water boiling. When kale is cool enough to handle, place in a clean kitchen towel and squeeze dry.
4. Meanwhile, add pasta to boiling water and add pasta and cook until al dente, according to box directions. Drain, reserving 1 cup pasta water.
5. Blend kale and garlic in the food processor with the oil and season to taste with salt and pepper. Pulse until the mixture comes together into a finely chopped pesto.
6. Heat a HexClad 12” Hybrid Fry Pan over high heat, add the kale mixture, the pasta and the remaining ½ cup of Parmesan. Add pasta water, a few tablespoons at a time until the sauce is glossy and cohesive. 
7. Spread the ricotta mixture on the bottom of each plate, topped with the kale pasta and finish with more parmesan, freshly ground black pepper, and a drizzle of olive oil.