LibreRecipes

Whole Wheat Oricchiette with Bitter Greens and Radishes

Rating

Radishes and breadcrumbs give this greens-packed vegetarian pasta its crunchy texture.

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 ounces), 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

Heat 2 tablespoons 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 tablespoon 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 tablespoons 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.