Ziti with Ricotta

Coarse salt
1 lb. ziti or penne rigati
1 lb. ricotta
2 oz. fresh goat cheese
2 T. unsalted butter
Freshly ground black pepper
Freshly grated Pecorino, for serving

Bring a large pot of water to a boil. Salt the water and pour in pasta. Stir. Set your serving bowl on top of the pot to warm it.

While the pasta cooks, whip the ricotta and goat cheese together with a fork.

Once the pasta is cooked al dente, ladle out about a cup of the pasta water. Drain the pasta and return it to the pot. Stir in the butter and the cheese and season with pepper. Stir in enough of the water, a little at a time, to make a smooth sauce.

Scrape the pasta into the serving bowl and serve immediately with the grated Pecorino.

Variation: Wash about 1/2 lb. of greens (dandelion, curly endive, Swiss chard, etc.) and cut into ribbons. Saute the greens in a combination of olive oil and butter, about 1 T. each, until tender. Season with salt and pepper, and a pinch of crushed red pepper (optional), and add to the pasta with cheeses.

Serves 4.

Adapted from Tasty cookbook, p. 141.