Orecchiette With Bitter Greens And Radishes By Bon Appetit
- 5 tablespoons extra-virgin olive oil, divided
- 3/4 cup coarse fresh breadcrumbs made from whole wheat bread
- 2 teaspoons finely grated lemon zest
- 1 teaspoon crushed red pepper flakes
- 1 pound whole wheat orecchiette (little ear-shaped pasta)
- Kosher salt
- 1 tablespoon unsalted butter
- 8 medium radishes (8 oz.), sliced into 1/4′ rounds
- 3 garlic cloves, sliced
- 2 bunches bitter greens (such as escarole), trimmed, chopped
- 1 cup finely grated Parmesan
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cracked black peppercorns
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Heat 2 Tbsp. oil in a large skillet over medium heat. Add breadcrumbs and toast, stirring frequently, until golden and crisp, 4–5 minutes. Transfer to a small bowl; stir in lemon zest and red pepper flakes. Set aside.
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Cook pasta in a large pot of boiling salted water, stirring occasionally, until tender but still firm to the bite. Drain, reserving 2 cups pasta cooking liquid.
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Meanwhile, heat 1 Tbsp. oil and butter in a large deep skillet over medium-high heat. Add radishes; cook, stirring often, until browned in spots but still crisp-tender, about 2 minutes. Transfer to a small bowl. Add remaining 2 Tbsp. oil and garlic to skillet; stir until fragrant, about 1 minute.
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Add greens and 1 cup pasta cooking liquid and cook, stirring often, until greens start to wilt. Add pasta and cheese; stir until cheese melts and sauce is slightly thickened, adding more pasta cooking liquid by 1/4-cupfuls if too dry. Stir in radishes, lemon juice, and pepper. Season with salt. Sprinkle with breadcrumb mixture.
-I Used a combination of raddichio and kale for the bitter greens and omitted the cheese.I used half the amount of olive oil. Pan liked the spicyness but not the kids. Over all a solid pasta dish.