What a difference a month makes, eh?

Earlier this week we had torrential downpours and today it was in the mid-60s. A few weeks ago it was the tail end of winter. It’s supposed to be sunny and in the 70s this weekend. San Francisco weather for a glorious two months. Yay for spring!

This would’ve been better with some ramps or asparagus but a hobbit’s gotta adapt to what’s available at the market…

Pasta with leeks, fresh ricotta, wild arugula and kale

Recipe after the jump.

1 T. unsalted butter
a handful of wild arugula, cleaned and spun dry, and chopped coarsely
a handful of kale, trimmed and chopped coarsely
3 medium leeks, cleaned and sliced
kosher salt
pasta
1/2 cup fresh ricotta
3 T. extra virgin olive oil
freshly milled black pepper
freshly grated Parmesan cheese

Place the ricotta in a large pasta bowl.

Cook pasta; drain, reserving 1 ladleful pasta cooking water. Stir pasta cooking water into ricotta, along with the extra-virgin olive oil.

Melt butter in a skillet. Add leeks and sauté over medium heat until softened, about 2-3 minutes. Add kale and arugula. Cook, stirring frequently or until kale wilts, about 2 minutes. Check seasoning. Remove from heat.

Combine pasta, leek mixture and ricotta. Toss. Check seasoning. Stir in Parmesan and serve immediately.

This recipe is best made at the last minute. Have all ingredients at the ready once the pasta has been cooked.

Time: 15 minutes, including prep.

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