- Cook pasta in a large amount of boiling salted water until al dente.
- Blanch rapini in a large saucepan. Strain well and then sauté in a skillet for 3 to 4 minutes in olive oil with garlic. Reserve.
- Mix ricotta, hazelnuts, and stock in a blender until smooth. Season.
- Add cooked pasta and cheese mixture to rapini in saucepan, and toss over low heat to coat pasta well. Top with chopped hazelnuts to taste before serving.
You can replace rapini with Swiss chard or chicory. Note that you will not need to blanch them.
Recipe adapted from Je cuisine italien by Stefano Faita, published by Éditions du Trécarré.