Happy to be up in Boston this week – the land of amazing food and drink!!! We had such a bad weather week last week in Florida….dreary skies and a lot of rain. I had to pull out my Lowell EGO lights AGAIN to get images for this post which doesn’t make me happy because I’m a natural light girl!!! But they come in handy when necessary.
This dish is one of those wonderful winter pasta recipes…..the beautiful bite of the radicchio with the perfumed citrus sweetness of the Meyer lemons – along with the salty deliciousness of lots of freshly shaved curls of Parmigiano Reggiano – just makes the world go round. And happily.
Rigatoni with Wilted Radicchio and Meyer Lemon
- 16 ounces dried rigatoni pasta
- ¼ cup extra-virgin olive oil
- 1 medium head radicchio
- 2 Meyer lemons, zested (about 1 tablespoon)
- 8-ounce container crème fraîche
- ¼ cup chopped flat-leaf parsley
- kosher salt and coarse ground pepper
- shaved Parmigiano Reggiano cheese (or regular Parmesan)
- Cook the pasta according to package directions; reserve ¾ cup of cooking water and drain.
- In a large skillet, heat the oil over medium heat and add the radicchio. Season liberally with salt and pepper and cook down, stirring frequently, about 3-4 minutes.
- Squeeze the juice of one lemon over the radicchio and add the zest. Sir to combine.
- Gently stir the crème fraîche into the radicchio; add the drained pasta and parsley and mix well. Season will salt and plenty of pepper.
- Serve with plenty of shaved Parmigian Reggiano cheese.
© Kitchen Serendipity | Stacey Siegal 2014