E N T E R TA I N I N G 202 2 culturecheesemag.com 43
RIGATONI WITH BITTER GREENS, HAZELNUTS,
AND MASCARPONE
Written by Cassy Vires
In place of rigatoni, sub in orecchiette or campanelle.
Serves 6
1 pound dried rigatoni
½ cup olive oil, divided
2 cloves garlic, thinly sliced
1 bunch bitter greens, washed and chopped
(try Swiss chard or broccoli rabe)
Kosher salt and freshly ground black pepper, to taste
½ cup chopped hazelnuts, toasted
2 tablespoons chopped fresh oregano
½ teaspoon red pepper flakes
8 ounces mascarpone
1 teaspoon lemon zest
1 teaspoon lemon juice
4 ounces heavy cream
8 ounces parmesan, grated
Bring a large pot of salted water to a rapid boil over high
heat. Add pasta and cook until al dente. Reserve ½ cup of
pasta water, then drain pasta.
Meanwhile, warm ¼ cup of olive oil in a large skillet over
medium heat. Add garlic and sauté until lightly toasted and
fragrant, about 2 minutes, being careful not to overcook.
Add greens, a handful at a time, and cook until wilted and
liquid has cooked off. Season with salt and pepper.
Toss toasted hazelnuts with oregano and red pepper flakes
in a small bowl. Drizzle with remaining ¼ cup of olive
oil and season with salt and pepper. In a separate bowl,
combine mascarpone, lemon zest, lemon juice, heavy
cream, and parmesan.
Return drained pasta and ¼ cup of reserved pasta water
to pasta pot. Add greens and warm over low heat. Add
mascarpone mixture and gently toss, adding more pasta
water as necessary, until sauce coats pasta. Add half
of hazelnut mixture and stir gently to combine. Divide
pasta evenly among bowls and garnish with remaining
hazelnut mixture.
Raw Milk, Aged 60 Days
C L E A N & S I M P L E F R O M S T A R T T O F I N I S H
Farmstead, Single Sourced
No Added Coloring
Traditional Dutch Gouda,
Made Domestically
www.mariekegouda.com
