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Pasta with Chard and Ricotta

Three good ingredients, one pan, and a dish that looks like it took hours. The ricotta here is made entirely from almonds.

By Sivan Steinfeld Prep 20 minutes Serves 2

About This Plate

Some dishes hold all their beauty in simplicity. Pasta with Chard and Ricotta is exactly that, a green vegetable tossed in olive oil, a soft cheese melting into it and a hint of lemon that lifts everything. There are no heavy sauces and no long shopping list, just good ingredients that know how to get along.

Chard, the leafy generous cousin of spinach, has been part of the Mediterranean kitchen since ancient Greece. Its dark leaves like brief heat and olive oil, and they give the sauce a green depth and a gentle earthy flavour. You can swap in ordinary spinach, but chard holds itself better next to pasta.

In the original, ricotta was born of thrift, from the whey left after making other cheeses, and its Italian name means recooked. Tamiz Almond Ricotta is made entirely from almonds, the same velvety texture without a drop of dairy, and it is what turns the sauce creamy and ties the pasta to the leaves. Lemon zest, coarsely ground black pepper and a pinch of nutmeg finish the flavour.

Illustration of the pasta ingredients: Tamiz almond ricotta, farfalle, chard, lemon, olive oil, nutmeg, salt and pepper

The Recipe

Serves 2  ·  Prep 20 minutes  ·  Vegan

Ingredients

  • 250 g dried pasta
  • 300 g chard
  • A tub of Tamiz Almond Ricotta
  • Zest of one lemon and juice of half
  • A quarter of a nutmeg, grated
  • Salt and black pepper
  • Olive oil for the pan and for serving
  • White pepper for a sharper note, optional

Method

  1. 1Bring water to the boil in a medium pot, salt it and cook the pasta to al dente according to the packet. Keep a cup of the cooking water before draining.
  2. 2While the pasta cooks, wash the chard well, separate the leaves from the stalks and tear them into rough pieces.
  3. 3In a bowl mix the almond ricotta with the lemon zest, lemon juice, nutmeg, salt and black pepper until smooth.
  4. 4Heat a little olive oil in a wide pan and toss the chard until it softens and turns glossy. Add about half a ladle of the cooking water and let the leaves soak up the flavours.
  5. 5Lower the heat, add the ricotta mixture and stir into a smooth sauce. Add the pasta and fold gently, and if needed add more cooking water until the sauce coats every piece.
  6. 6Serve straight away with ground black pepper, a pinch of white pepper and a drizzle of good olive oil on the plate.
Chard tossed in olive oil in the pan
Brief heat, good olive oil
The pasta comes together with the sauce and the chard in the pan
The sauce coats the pasta
The finished dish on a white plate
Ready to serve
A fork lifting a bite of the pasta
Tamiz Almond Ricotta
Want to Make It at Home

Tamiz Almond Ricotta is waiting for you

You can find it in natural food shops and delicatessens across the country.

Where to Buy