Radiatore with Tumeric and Dandelion Greens
By @kellysalwayscooking
Adapted from Italian American
Serves 4-6
Ingredients:
Instructions:
In a large deep skillet, heat the olive oil over medium-low heat. Add the garlic and saute for 30 seconds or so, until fragrant. Add the onions, salt, black pepper, Calabrian chiles, and sugar, then stir, and increase the heat to medium. Cook until the onions are soft but haven’t taken on any color, 2-3 minutes. Add the turmeric and the tomato paste and cook until the onions are translucent, another 2-3 minutes. If anything sticks to the bottom of the pot, add a tablespoon of water and scrape it off with a wooden spoon or silicon spatula.
Add the greens and cook until they are very soft and tender, 6-8 minutes. Add the chickpeas and heavy cream and cook for an additional minute, then remove from heat and set aside.
Meanwhile, bring a large pot of water to a boil for the pasta. Generously salt the water. Add the radiatore, and cook until al dente, about 3 1/2 minutes. Reserve 1/3 cup of the pasta cooking water, drain the pasta, and add it to the skillet with the vegetable sauce. Add the reserved pasta cooking water and stir in lemon juice and Parmigiano Reggiano. Stir vigorously to combine. The sauce will become velvety and stick to the noodles. Serve immediately with additional Parmigiano Reggiano if desired.
Adapted from Italian American
Serves 4-6
Ingredients:
- 1/2 cup extra virgin olive oil
- 4 cloves garlic, grated on a Microplane or very finely minced
- 2 medium yellow onions, diced
- 4 teaspoons kosher salt, plus more for the pasta water
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon crushed Calabrian chiles in oil
- 1 teaspoon sugar
- 2 teaspoons ground turmeric
- 2 teaspoons tomato paste
- 1/2 lb dandelion greens (may be substituted with kale or spinach), stemmed cut in 1” pieces
- 1 15 oz can chickpeas, drained and rinsed
- 1/2 cup heavy cream
- 1 lb radiatore
- 1/2 cup finely grated Parmigiano Reggiano
- 1-2 tablespoons fresh lemon juice
Instructions:
In a large deep skillet, heat the olive oil over medium-low heat. Add the garlic and saute for 30 seconds or so, until fragrant. Add the onions, salt, black pepper, Calabrian chiles, and sugar, then stir, and increase the heat to medium. Cook until the onions are soft but haven’t taken on any color, 2-3 minutes. Add the turmeric and the tomato paste and cook until the onions are translucent, another 2-3 minutes. If anything sticks to the bottom of the pot, add a tablespoon of water and scrape it off with a wooden spoon or silicon spatula.
Add the greens and cook until they are very soft and tender, 6-8 minutes. Add the chickpeas and heavy cream and cook for an additional minute, then remove from heat and set aside.
Meanwhile, bring a large pot of water to a boil for the pasta. Generously salt the water. Add the radiatore, and cook until al dente, about 3 1/2 minutes. Reserve 1/3 cup of the pasta cooking water, drain the pasta, and add it to the skillet with the vegetable sauce. Add the reserved pasta cooking water and stir in lemon juice and Parmigiano Reggiano. Stir vigorously to combine. The sauce will become velvety and stick to the noodles. Serve immediately with additional Parmigiano Reggiano if desired.
