Do you remember your first cookbook? “Meatless” from the Kitchens of Martha Stewart Living was the first cookbook I bought once I became a vegetarian. However, this recipe didn’t catch my eye throughout many years of flipping through the pages until recently. Golden raisins and radicchio have presented themselves as constant cravings this year, so when I saw page 278 with my favorite new ingredients, I immediately set out to make this recipe. I thought I had all the ingredients, but my golden raisins were no where to be found. Midway through shooting this recipe, I had to send my husband out to get some. It wasn’t until the next day I found them hiding behind the produce drawer in my fridge. Does that ever happen to you? Don't be discouraged, haha!
Raisins add a sweet texture and pop of flavor to this refreshing pasta dish, so the run to the store was worth it. I made the substitution to use quinoa spaghetti pasta instead of Martha’s recommended penne whole-wheat pasta. When I can, I try to use quinoa for all pasta grains. It’s a great way to sneak in the complete protein and Ancient Harvest doesn’t disappoint with their variety of options. I find them at Publix or Whole Foods. They taste comparable to whole wheat pasta and my husband hardly notices when I intermix the two.
Unfortunately I missed the Franklin Farmers Market last week, so this recipe doesn’t hold any local ingredients. CSA time is almost here, and then I’ll be bursting with ideas on how to use local ingredients week after week. Until then, I’ve listed below Martha’s recipe for Pasta with Radicchio, Raisins, and Pine Nuts:
INGREDIENTS: + 8 oz Quinoa Spaghetti Pasta + Coarse salt and freshly ground pepper + 3 tbs extra-virgin olive oil + 5 garlic cloves, minced + 2/3 cup golden raisins, coarsely chopped + 1/2 cup toasted pine nuts + 1 ounce grated Pecorino Romano + 1/2 cup part-skim ricotta + 1/2 head radicchio cored and very thinly shredded
METHOD: Cook pasta according to packaging. While cooking, heat olive oil in a large skillet and add garlic and raisins. Stir frequently and cook for about 2 minutes.
Drain the pasta, BUT reserver 1/2 cup of the water. Add the pasta to the skillet with the garlic and raisins, toss to combine. Slowly add pasta water until a creamy sauce forms. Stir in half of the Pecorino and season with salt and pepper.
Serve in bowls and top with the ricotta, radicchio, and remaining Pecorino. Let spring and summer dinners be plated with this refreshing take on pasta. Have a wonderful Easter weekend. xoxo - Amanda