PrintWhipped Ricotta Radiatore with Parsnips Greens and Hazelnuts
This whipped ricotta pasta recipe pairs nice with butter roasted carrots on the side.
Ingredients
Scale
- 1/2 pound radiatore pasta
- 2 tablespoons extra-virgin olive oil
- bunch turnip greens
- 1/4 cup dry white wine
- 8 oz. Kite Hill Almond Milk Ricotta (see note)
- Kosher salt
- 1/2 teaspoon ground pepper
- 4 garlic cloves, smashed and then thinly sliced
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh herbs (dill, basil, mint, parsley), chopped (optional but recommended)
- 2 tablespoons fresh lemon juice
- 1/2 cup hazelnuts lightly toasted
- 1/4 cup dried breadcrumbs
- grated Hakurei Salad Turnips
Instructions
- In a pot of boiling salted water, cook pasta, according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.
- In a small pan, heat 2 tablespoons olive oil over low heat. Add turnip greens, ground pepper, and garlic to pan and saute until turnips are softened. Add wine and deglaze the pan.
- While turnip greens simmer cook, place ricotta in a food processor. Add 1/2 teaspoon salt and nutritional yeast. Start to blend and add pasta water until the ricotta becomes very creamy. Add olive oil if to thin out more if desired.
- Stir in whipped ricotta to the cooked pasta and topped with the wilted turnip greens.
- Garnish with toasted hazelnuts, dried breadcrumbs and grated Hakurei Salad Turnips. Enjoy!
This recipe’s inspiration is taken from our own favorite recipe: