Pappardelle with Italian Chicken Sausage & Local Swiss Chard
We make the pappardelle ourselves (thin, wide, ribbon-like pasta). We make the italian chicken sausage too, and it’s the best. The Swiss chard comes from patchwork gardens. While it all comes together in a saute pan, we hit it with a little whey (leftover from making ricotta) and a touch of cream. When the pasta is hot and bubbly, we swoosh it into a warm bowl and shower it with pecorino and Parmesan cheeses, and then again with crunchy foccacia breadcrumbs.