Bowties With Kale, Peas and Creamy Ricotta Sauce
- 12 ounces bowtie pasta
- 1 bunch (8 to 12 ounces) kale, stemmed, washed and torn into large pieces
- 1 cup frozen peas
- 3 large garlic cloves, minced
- 1/4 cup chopped fresh basil leaves
- 2 cups part-skim ricotta
- 1/2 cup grated Parmesan cheese, plus extra for passing
Bring 2 quarts of salted water to boil in a large soup kettle. Add bowtie pasta and, using back-of-the-box times as a guide, cook, partially covered and stirring frequently at first to prevent sticking, until just tender, adding kale the last 5 minutes of cooking and peas the last minute or so of cooking.
Set colander over a large bowl and drain bowtie mixture, reserving cooking liquid; return bowtie mixture to the pot, stirring in garlic and basil until fragrant. Stir in ricotta, 1/2 cup Parmesan and enough hot pasta cooking liquid to form a creamy sauce. Serve, sprinkling each portion with additional Parmesan.
Spaghetti With Arugula and Tuna-Caper Sauce
- 12 ounces spaghetti
- 1 pound vine-ripe tomatoes, cut into a small dice
- 2 cans (5 ounces each) white albacore tuna, drained
- 1/2 cup capers
- 6 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 quart (4 cups) packed arugula
- 1/2 cup shaved Parmesan
Bring 2 quarts of salted water to boil in a large soup kettle. Add spaghetti and, using back-of-the-box times as a guide, cook partially covered and stirring frequently at first to prevent sticking, until just tender. Drain and return to pot.
Meanwhile, toss tomatoes and a light sprinkling of salt in a medium bowl. Mix in tuna, capers, oil and garlic; let stand while spaghetti continues to cook.
Add arugula to hot pasta; toss to wilt, then add tuna-tomato mixture and toss to coat. Serve, sprinkling each with a portion of Parmesan.
Pam Anderson is a best-selling cookbook author, successful blogger and AARP's food expert.