Fusilli Alla Crazy Bastard
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1⁄2 cup walnut halves
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon olive oil
- salt & freshly ground black pepper
- 1 lb fusilli
- 3 garlic cloves, sliced
- 1⁄2 lb beet leaf, rinsed and coarsely chopped
- 1 pinch crushed red pepper flakes
- 1⁄2 lb soft fresh goat cheese, thickly sliced
- 1⁄4 cup freshly grated parmigiano-reggiano cheese
directions
- Preheat the oven to 350°. On a rimmed baking sheet, toast the walnuts for 7 minutes, until lightly browned; let cool slightly. Coarsely chop and transfer to a bowl.
- Raise the oven temperature to 450°. On the rimmed baking sheet, toss the cherry tomatoes with 1 teaspoon of the olive oil and 1/2 teaspoon each of salt and pepper. Roast the tomatoes for about 10 minutes, until browned in spots.
- In a large pot of boiling, salted water, cook the fusilli. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet. Add the garlic and cook over moderate heat, stirring constantly, until golden, 2 minutes. Add the roasted tomatoes, beet greens and crushed red pepper and cook, crushing the tomatoes slightly, until the greens are just wilted, 3 minutes.
- Drain the fusilli, reserving 1/2 cup of the cooking water. Add the pasta, the reserved cooking water and the sliced goat cheese to the skillet and cook over moderate heat, tossing to coat the pasta. Season with salt and pepper. Transfer the pasta to a bowl, garnish with the chopped toasted walnuts, top with the Parmigiano-Reggiano and serve immediately.
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Reviews
-
This is a fun, easy dish, and I've made it twice now. Once for company. The first time, I didn't have goat cheese so I used some cream cheese and feta -- still good. Second time, I used Swiss chard instead of beet leaves and some multicoloured tomatoes, which made the dish look even more interesting.
RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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