Whole Wheat Orecchiette with Bitter Greens and Radishes

By Antcri742

Recipes & Menus | recipes

Whole Wheat Orecchiette with Bitter Greens and Radishes
Radishes and breadcrumbs give this greens-packed vegetarian pasta its crunchy texture.

6 servings

active:

30 minutes

total:

30 minutes

Recipe by The Bon Appétit Test Kitchen

Photograph by Lisa Hubbard

December 2011

Ingredients

• 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

Preparation

Step 1

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.

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.

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.

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.