• Ingredients: 48
  • Serves: 4

Ziti with ricotta with coarse salt, ziti or penne rigati, ricotta, fresh goat cheese, unsalted butter, freshly ground black pepper, freshly grated pecorino, for serving.


For clam broth

  • 8 cups cold water
  • 2 lb small hard-shell clams
  • 1 celery rib, coarsely chopped
  • 1 large carrot, coarsely chopped
  • 1/2 large red onion, coarsely chopped
  • 1 Turkish or 1/2 California bay leaf
  • 1/4 tsp. black pepper

For quinoa

For sauce

  • 1 1/2 cups walnut halves
  • 3/4 cup slivered almonds plus additional if necessary to thicken sauce
  • 1 1/2 cups whole milk plus additional if necessary to thin sauce
  • 6 goat cheese crumbled
  • 1 tbsp. sugar, or to taste
  • 1/4 tsp. salt, or to taste

For chiles

  • 8 large fresh poblano chiles , roasted and peeled
  • 1/2 cup fresh pomegranate seeds

For final assembly and decoration

  • Assorted unsprayed roses


  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Bring a large pot of water to a boil. Salt the water and pour in the pasta. Stir. Set your serving bowl on top of the pot to warm it.

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  2. Step 2 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.

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  3. Step 3 Stir in the butter and the cheeses and season with pepper. Stir in enough of the pasta water — a little at a time — to make a smooth sauce.

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  1. Step 4 Wash about 1/2 pound of greens, something like dandelion or curly endive or Swiss chard, and cut into ribbons.
  2. Step 5 Sauté the greens in a combination of olive oil and butter, about 1 tablespoon of each, until tender.

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  3. Step 6 Season with salt and pepper, and a pinch of crushed red pepper if you’d like, and add to the pasta when you add the cheeses.

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  4. Step 7 Easier still is to tear 1/2 pound of arugula or dandelion greens into small pieces and boil them along with the pasta.

Nutrition information

Calories 707 Carbohydrates 88 g (29%)
Fat 25 g (39%) Protein 30 g (60%)
Saturated Fat 15 g (77%) Sodium 481 mg (20%)
Polyunsaturated Fat 1 g Fiber 4 g (15%)
Monounsaturated Fat 6 g Cholesterol 80 mg (27%)