It has been an awful spring for my garden, so cold and rainy. Only a few things are doing well, among them is the escarole. I have a nice row of heads growing. They are small but they are healthy.
I have a few very different recipes I want to try with the escarole – soups, salads and this pasta dishes, like this simple variant on olio e aglio. I love pastas with greens, filling, comforting and each dish picking up the flavor of the individual type of green used.
Pasta with Escarole
slightly adapted from Daphne Oz’s Escarole Pasta
1 pound spaghetti or perciatelli
3 cups escarole, chopped (from the Garden)
2 cloves garlic, minced
chili flakes, to taste
Kosher salt and freshly ground lemon pepper
Parmigiano reggiano, grated, for passing
Bring a large pot of water to boil over medium-high heat. Season generously with salt. Cook the pasta til al dente.
Meanwhile, heat a large skillet over medium-high heat and add 3 tablespoons of olive oil. Add the garlic and chili flakes and cook for 1 minute. Add the escarole, season with salt and pepper, and toss to coat. Saute for 2 – 5 minutes, or until the greens are tender.
Add 1/2 cup of pasta water to the pan, then add the cooked pasta. Drizzle with olive oil and toss to coat. Taste and adjust the seasoning.
Serve topped with the grated cheese. Enjoy!
Serves 4 – 5