Parpardelle with Spinach, Chives and Ricotta

This is a great, light pasta dish that is so simple to make.  I served it as a side dish with a lemon garlic turkey roast but it would be a great main dish as well.

Ingredients:

8  ounces  uncooked pappardelle (wide ribbon pasta)
1  tablespoon  kosher salt
1/3  cup  whole-milk ricotta cheese
3  cups fresh baby spinach leaves (I used regular fresh spinach chopped)
1/4  cup  chopped fresh chives
1/4  cup  chopped fresh flat-leaf parsley
3  tablespoons  grated fresh pecorino Romano cheese
2  tablespoons olive oil (I omitted this)
1/2  teaspoon  freshly ground black pepper
1/4  teaspoon  kosher salt

Preparation:

Cook pasta with 1 tablespoon kosher salt according to package directions. Drain in a colander over a bowl, and reserve 1 cup cooking liquid.  Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.  Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed