January 6, 2012

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

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

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!


*Photo credit - AndrĂ© Baranowski via Saveur


  1. I'm attempting this tonight for Seb....

    The only problems: Apparently rapini doesn't exist in Paris, so I'm using spinach, my market didn't have orechiette so I subbed it out with tri-color heart pasta (I couldn't resist) and crushed chili flakes have been replaced with pink pepper.

    I'm concerned about this... : /

    1. hahaha! Verdict?

      The substitutes sound like they could still make the recipe work. I know this is probably too late, but the spinach (if it's fresh) may have to be added at the last min, so not to get too soggy? But looking forward to your modifications. :) Hope you and Seb a great night!

    2. Ah! The spinach was soggy!! Ok, next time, I'll add it in last minute. I'm such a bullshit Italian, cooking is not intuitive for me.

      The meal came out pretty good, Seb loved it but I think he loved the effort I made more than the meal itself...I'll have to give it another try because I could taste the potential...lol!

      I also went to Cupcakes and Cashmere for some recipes but her recipes scare me. They seem complicated. The girl made homemade twix bars...she's on a whole other playing field!

    3. Ah man! I am sorry! But, next time I bet it will be even more fantastic!

      And, whaat? A homemade Twix bar! That is totally on another level than my beginner to just barely complex LSL style. This is kind of embarrassing to admit to the internet but, I'm still calling my momma for advice on what it means to mince vs. chop! lol Someday I'll get to Twix status. Someday.



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