This recipe comes from an LA Times article that Ujjaini (of course) found. The squid ink rigatoni and parchment paper are a bit much for the everyday meal, but if you substitute like we did here, it’s still really tasty. If you like the taste of a slightly bitter green, then the radicchio and kale combination with the goat cheese is delicious.
Prep Time: 30 minutes
Servings: 4
1 pound thick-cut dry pasta, such as rigatoni
1/4 cup raw pine nuts
3 tablespoons olive oil, plus extra for brushing parchment
2 garlic cloves, minced
2 large shallots, minced (about 1/4 cup)
2 cups thinly sliced radicchio (about 1/2 head)
2 cups thinly sliced green kale (about 1/2 bunch)
1/2 cup dry white wine
11 ounces (1 large log) fresh goat cheese
1 tablespoon fresh minced flat-leaf parsley
1/2 teaspoon grated lemon zest, from 1 lemon
1/4 teaspoon freshly ground black pepper
4 tablespoons freshly grated Parmesan
Method:
- Heat the oven to 450 degrees. Bring a large pot of salted water to a rolling boil and cook the pasta, stirring occasionally, until still quite al dente (there will be a layer of white in the center when you bite into it). Drain and set aside.
- We usually buy roasted pine nuts, so this step is unnecessary. But if you have raw pine nuts, sprinkle them on a cookie sheet and toast in the oven until golden, 3 to 4 minutes. Let cool.
- In a large sauté pan, heat 3 tablespoons of olive oil over medium heat. Add the shallots and garlic and cook until fragrant, 1 to 2 minutes. Add the kale, radicchio and wine and stir until wilted, about 4 minutes.
- In a large bowl, combine the goat cheese, kale-radicchio mixture, parsley, lemon zest and black pepper. Gently fold in the pasta until just barely combined and set aside.
- Place the mixture into a baking dish, and sprinkle pine nuts on top. Bake for about 10 minutes covered with aluminum foil. Then remove the aluminum foil and bake for another 5 minutes (careful not to let the pasta burn too much, although I like a little toasted pasta, call me crazy).
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