LSL {Foodie Friday} - Orecchiette with Rapini & Goat Cheese

In trying to keep to my eating right NY resolutions for at least the week, I thought this Foodie Friday would be good to show off how to make a light and healthy(ish) pasta dish. I am a BIG fan of goat cheese and Rapini, so this recipe had me at hello. 

Orecchiette with Rapini and Goat Cheese

{Recipe by: Saveur}

Serves 2 – 4

INGREDIENTS

Kosher salt, to taste

1 bunch rapini (about 1 lb.), roughly chopped

1/3 cup extra-virgin olive oil

6 cloves garlic, crushed

3/4 tsp. crushed red chile flakes

12 oz. orecchiette 

2 tbsp. lemon zest

4 oz. goat cheese, softened

INSTRUCTIONS

1. Bring an 8-qt. pot of salted water to a boil. Add rapini and boil until crisp-tender, about 4 minutes. Using a slotted spoon, transfer rapini to a large bowl of ice water; chill. Drain rapini, pat dry, and set aside.

2. Heat oil in a 12" skillet over medium heat. Add garlic and cook, stirring occasionally, until golden, about 3 minutes. Add chile flakes and cook, stirring frequently, for 30 seconds. Add rapini, toss, and remove pan from heat; set aside.

3. Meanwhile, bring a 6-qt. pot of salted water to a boil. Add pasta and cook until al dente, about 10 minutes. Drain pasta and transfer pasta and lemon zest to reserved skillet over high heat. Toss to combine and season with salt. Divide pasta between bowls and add a dollop.




In my opinion, I think this would be great paired with a light pinot noir in these colder months and a light white wine (my fav pinot grigio might be nice) for those summer months. How are your resolutions coming along so far? Is anyone else out there a sucker for goat cheese like I am? It's. just. so. good.


Bon appetit and happy weekend!


xo,
L


*Photo credit - André Baranowski via Saveur