Fettuccine with Ricotta and Roasted Rapini

Rhubarb & Cod - Fettuccine with Ricotta and Roasted Rapini Recipe

rapiniThis may seem like an odd recipe to share during the first week of summer. Even I am questioning my sanity while writing this in the haze of Toronto’s special brand of debilitating humidity – it seems ridiculous I ever thought to boil water.

But when you grow up on the East Coast of Canada, you know better than most that summer can bring a whole lot more than the perfect BBQ weather.

Rhubarb & Cod - Fettuccine with Ricotta and Roasted Rapini Recipe - Homemade Fettuccine pasta dryingSummer can bring fog. Summer can bring rain. Summer can even bring temperatures so low that a nice light jacket won’t suffice. And for those moments, there’s Fettuccine with Ricotta & Roasted Rapini, because how do you fight inclement weather? With pasta, that’s how!

Rhubarb & Cod - Fettuccine with Ricotta and Roasted Rapini Recipe - Rapini washed, ready and waiting.

Although this pasta dish does not identify as a salad, it does have a lightness to it. It’s heavy on the citrus and leafy greens, which cuts through the richness of the egg-heavy pasta. And the ricotta? Well, in my weirdo brain I consider ricotta to be a hot weather cheese – it’s right alongside cotija, burrata and halloumi. I have no concrete reason to think of these cheeses as summer cheeses, but apparently to me an unripened to cheese is a summer cheese… I never claim to make sense.

Rhubarb & Cod - Fettuccine with Ricotta and Roasted Rapini - Crisp, salty rapini ready for pasta.

I’m not saying this dish should usurp any pork-chop-related-plans you may have. I’m saying if it should rain and if your fancy leather sandals should get soaked and tragically warped, Fettuccine with Ricotta and Roasted Rapini will be there for you. And if you should get sun stroke on a Saturday and find yourself shivering through the Sunday, Fettuccine with Ricotta and Roasted Rapini will be there for you.

Rhubarb & Cod - Fettuccine with Ricotta and Roasted Rapini Recipe - Homemade fettuccine coated in white wine sauce.

I’m not saying this dish should usurp any pork-chop-related-plans you may have. I’m saying if it should rain and if your fancy leather sandals should get soaked and tragically warped, Fettuccine with Ricotta and Roasted Rapini will be there for you. And if you should get sun stroke on a Saturday and find yourself shivering through the Sunday, Fettuccine with Ricotta and Roasted Rapini will be there for you.

Rhubarb & Cod - Fettuccine with Ricotta and Roasted Rapini Recipe

stroke

Fettuccine with Ricotta and Roasted Rapini

Serving Size: 4

Ingredients

    Savoury Lemon Ricotta
  • 1 cup ricotta
  • 1 clove of garlic, minced
  • 1/4 cup flat-leaf parsley, finely chopped
  • Juice of half a lemon
  • 1 tablespoon olive oil
  • Salt to taste
  • Roasted Rapini
  • 1 bundle of fresh rapini, washed & trimmed
  • 3 cloves of garlic, minced
  • 2 tablespoons olive oil
  • Generous sprinkling of kosher salt
  • Fettuccine with White Wine Sauce
  • 1 pound fettuccine, fresh or dried*
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 cloves of garlic, minced
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • Juice of half a lemon
  • 1 1/2 cups low sodium vegetable broth
  • 1 teaspoon of salt
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup flat-leaf parsley, roughly chopped
  • Pinch of crushed red pepper flakes (optional)
  • 1/8 cup hazelnuts, roughly chopped
  • *I made my own fettuccine using the basic dough recipe from Joy of Cooking (75th Anniversary Edition) and semolina flour. You don't have to be an overachiever like me. Use dried if that makes more sense to you, but note that your cook time on the pasta will defer from the one detailed in the following the recipe.

Instructions

  1. Preheat the oven to 425?
  2. Place all of the Savoury Lemon Ricotta ingredients in a small mixing bowl and whisk until smooth. Cover the bowl with plastic wrap and refrigerate until ready to use.
  3. Throw the rapini, olive oil and garlic in a large mixing bowl. Toss to coat.
  4. Spread the dressed rapini on a large oiled baking sheet and sprinkle with salt. Place baking sheet in the oven and bake for 15 minutes or until crispy.
  5. Bring a large pot of water to a rolling boil over high heat.
  6. Add pasta and cook until al dente, about 3 minutes. Drain pasta - reserving 1/4 cup of the water - and set aside.
  7. In a large saute pan melt butter and olive oil over medium heat.
  8. Add garlic and saute until fragrant, about 3 minutes.
  9. Add flour to the pan and whisk until the mixture forms a paste. Cook until light brown in colour.
  10. Slowly whisk in white wine, lemon juice and vegetable stock until smooth.
  11. Add salt and cheese and bring mixture to a boil.
  12. Lower the heat to a simmer and let the sauce reduce slightly, about 5 minutes.
  13. Add pasta to the pan and toss to coat. If the sauce is too thick add some of the reserved pasta water until you reach the desired consistency.
  14. Toss in the parsley and red pepper flakes (if using) and give the pasta a quick stir. Remove from heat.
  15. Serve pasta with roasted rapini and a dollop of the ricotta mixture on top.
  16. Garnish with additional Parmesan cheese and a sprinkling of chopped hazelnuts.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.rhubarbandcod.com/fettuccine-with-ricotta-and-roasted-rapini/

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *