One of the highlights of our trip to New York City was a visit to the incredible Italian mega-marketplace called Eataly. Wandering through Eataly, I was the proverbial kid in the candy store, wondering how much I could cram into my already full suitcase to haul home.
A Visit to Eatly Marketplace, New York
We had a plate of silken, homemade ravioli for lunch at La Pizza & Pasta, a restaurant inside Eataly. Stuffed with ricotta and spinach, then tossed with butter, Parmesan, lemon and chopped pistachios, the flavor combination was fantastic.
As I finished my plate, I was already concocting a healthy recipe to share with you for vegetarian lemon pasta with kale, ricotta, and pistachios. It’s a deconstructed version that highlights the flavors but is far less time consuming than making homemade ravioli.
Fortified for Shopping: Olive Oil Expert
Fortified for shopping, I was hunting for a lemon olive oil for my recipe. A smiling young man in an Eataly apron asked if I’d like to sample some of the oils and offered to help me select my lemon oil.
Since Eataly offers nearly 100 varieties of olive oil from Italian producers, the choices were overwhelming and the assistance was welcome.
Lucky for me, this young man was an expert on olive oil. In fact I’ve never met anyone who knew so much about it.
His name was Nick Coleman and he is an Oleologist, the Chief Oleologist for Eataly. He also happens to be the person who selects all of the olive oils for Mario Batali’s restaurants.
In just a short time I learned so much about olive oil from Nick. He taught me that olives are fleshy sponges that absorb flavors from their environment. And that pepperiness in the back of your throat? The more you feel it, the more antioxidants there are in the oil. Olive oils have layers of flavors, just like wine, so slurp it when you taste, aerating it in your mouth. And that pretty color? It has no bearing on flavor or quality. You must taste it.
Read more about Nick and get an education on olive oil at the link below. In Nick’s capable hands I found a lovely lemon olive oil I could not wait to work with at home.
Wherever You Are, Find the Experts
Whether shopping locally or traveling abroad, seek out the experts and have fun learning about ingredients. Always leave room in your suitcase to bring a few treasures home. It can make a big difference in your cooking and you’ll smile thinking of the memories.
A few notes on the recipe. Use whole wheat pasta or brown rice pasta if you eat gluten-free (Jovial is my favorite), kale instead of spinach, ricotta and lemon olive oil instead of butter.
On kale, I use Lacinato kale. It goes many names at the market including Tuscan kale, Tuscan cabbage, Italian kale, Dinosaur kale, cavolo nero, black kale, flat back cabbage, palm tree kale, or black Tuscan palm. See the link at the end for more information on kale if it’s new to you.
Toss the cooked pasta with the ricotta and lemon olive oil to create a quick and creamy sauce. Add the kale. Top with Parmesan, lemon zest and chopped pistachios. It’s a vegetarian main course or a wonderful side dish for chicken.
Like the signs in Eataly say – Eat better, live better! My motto exactly.
Other helpful links:
Here’s the link to the Eataly site. They have Washington DC, Chicago and Los Angeles on the futures list for the US.
Nick Coleman is an amazing resource for learning about olive oil. What a joy to meet him.
Hearty Ribollita Tuscan Soup (vegetables and kale)
Information on the nutritional benefits of kale
More information on kale from Wikipedia
For photos of kale and trimming the ribs out, look at my post on Kale and Ricotta Stuffed Pasta Shells
Lemon Pasta with Kale, Ricotta and Pistachios| Eataly, New York
- 4 ounces long spaghetti or linguine, thin pasta noodles
- 1/2 bunch of Lacinato or Tuscan kale use more if you prefer
- 1/2 cup part skim Ricotta cheese 3 ounces, 85 grams
- 1 tablespoon lemon olive oil 15 ml, plus more for drizzling over the top
- 1/2 ounce chopped raw unsalted, shelled pistachio nuts
- 2 tablespoons grated Parmesan-Reggiano cheese
- Zest of 1 small lemon Meyer lemon if possible
- Fill a large pot or pan (4-5 quarts) with water. Place over medium high heat and bring to a boil. While you are waiting for the water to boil, trim the kale. If the leaves are small and tender, trim off the bottom stem, then crosswise into thin ribbons or strips. If the leaves are larger, cut out the center rib, then cut across into thin ribbons.
- When water boils, add a tablespoon of salt. Add the kale ribbons and cook for 3-4 minutes. Lift the cooked kale out with a spider or sieve and set aside (don’t drain the water yet). While the water is still boiling, add pasta and cook according to package directions.
- When the pasta is done, save a little of the cooking water and set aside. Drain the pasta and place back in the hot pan with the heat off. Add a little salt and pepper.
- Add the ricotta cheese and 1 tablespoon of the olive oil. Toss until creamy. If you want it to be more creamy, add a little of the reserved pasta cooking water. Add the kale. Place the pasta in warmed, wide shallow bowls. Top with a little more olive oil if desired, plus the pistachios, parmesan and lemon zest.