RAPINI & GOAT CHEESE PAPPARDELLE
Jan 17, 2019 | mains, pasta
This dish is so easy, but it will look so impressive at the same time. I love making pasta, and I find the noodle you choose can take any pasta dish to the next level. I always try to have fun when I’m shopping for noodles. I look for something different, a shape I haven’t tried or one that looks like it will absorb the sauce nicely.
Rapini can be very bitter, but if you make it right, it’s amazing. It’s definitely one of my favourite vegetables. Some people blanch it in boiling water for 2-3 minutes before frying. This will help to remove some of the bitterness. I prefer to skip that step to save time, but if you have extra time, it does help tame down the bitterness.
- 400 g Pappardelle
- 1 bunch rapini
- Juice of ½ lemon
- 70 g Goat cheese (1/2 of a small package, broken up into ½ inch pieces).
- 1-2 tsp chili flakes
- olive oil
- Salt & pepper to taste
- 1/3 cup pasta water save after cooking pasta
- Boil water in a large pot.
- Heat olive oil in pan, add garlic, chili flakes, and rapini. Add ½ lemon juice, salt and pepper. Cook until tender and set aside.
- Cook pasta as per instructions until al dente. Drain, saving about 1/3 cup of your pasta water.
- Meanwhile, chop rapini into 6ths and make sure you keep all of the juices.
- Coat the bottom of your pot with olive oil, add pasta back, add rapini and juices. Add remainder of lemon juice and pasta water. Season with salt and pepper. Toss gently.
- Pour into serving dish, top with goat cheese, toss a little bit, leaving most of the cheese on top.