Whole Wheat Pasta, Broccolini & Radish with Feta
.
Yield
4 servingsPrep
25 minCook
15 minReady
46 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
shallots
thinly sliced |
*
|
| 1 | bunch |
rapini (broccoli rabe)
broccolini, about 10 ounces, stems cut into 2-inch stems, and florets, or broccoli |
* |
| 1 | bunch |
radishes
trimmed and very thinly sliced |
*
|
| 12 | ounces |
rigatoni pasta
whole wheat |
|
| 1 | tablespoon |
white wine vinegar
prefer sherry wine vinegar |
|
| ½ | teaspoon |
orange zest
finely grated |
|
| ¾ | teaspoon |
kosher salt
plus more as needed |
|
|
black pepper
freshly ground |
*
|
||
| 3 | tablespoons |
olive oil
|
|
| 7 | ounces |
feta cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
shallots
thinly sliced |
*
|
| 1 | bunch |
rapini (broccoli rabe)
broccolini, about 10 ounces, stems cut into 2-inch stems, and florets, or broccoli |
* |
| 1 | bunch |
radishes
trimmed and very thinly sliced |
*
|
| 346.8 | ml/g |
rigatoni pasta
whole wheat |
|
| 15 | ml |
white wine vinegar
prefer sherry wine vinegar |
|
| 2.5 | ml |
orange zest
finely grated |
|
| 3.8 | ml |
kosher salt
plus more as needed |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 45 | ml |
olive oil
|
|
| 202.3 | ml/g |
feta cheese
crumbled |
|
Directions
Add shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain.
Bring a large pot of well salted water to a boil. Fill a medium bowl with ice water and salt it as well.
Add the broccolini to the boiling water and cook until crisp-tender, about 2 to 3 minutes. Stir in the radish slices, and cook about 30 seconds.
Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them very dry.
Stir in the pasta to the same pot of boiling water, and cook, stirring occasionally, until al dente, about 8 to 9 minutes. Drain and set aside.
Whisk the sherry vinegar, orange zest, the ¾ teaspoon salt and pepper, to taste, in a large serving bowl.
Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.
Toss the rigatoni, broccolini, radish, and shallot with the dressing. Stir in the feta cheese and toss lightly. Serve warm or at room temperature.
