Orecchiette with Rapini and Goat Cheese Recipe

Winter was mild this year in the Hudson Valley. But it’s still glorious to welcome spring with its parade of apple blossoms, emerald seedlings and perfumed narcissus.




Along with leafing trees and long, sunlit evenings, spring brings seasonal food cravings. Like rabbits, horses—and my strange, grass-eating boxer dog—we humans lust after green shoots and tender, unfurling leaves.

While you can buy hothouse greens, it’s a little early for honestly grown asparagus and baby lettuce. And that’s why here at Copywriters’ Kitchen we’re eating so much rapini right now.

Rapini: The sweet taste of bitter greens

A late winter-early spring green, rapini—also known as rabe—sates our spring appetites. Especially when the slightly bitter leaves are quick-fried with garlic and crushed red pepper and tossed with puffy, al dente orecchiette.


The following recipe for Orecchiette with Rapini and Goat Cheese, inspired by a Saveur pasta, is a breeze to throw together. While the pasta cooks you quickly blanch and fry the rapini. Toss the greens with the drained pasta, olive oil, lemon zest and juice and creamy chunks of tangy goat cheese. Add a splash of pasta water and toss for a wonderfully flavorful, soupy pasta.

Orecchiette with Rapini and Goat Cheese Recipe

1 large bunch rapini well washed with ends trimmed
4-5 tablespoons extra virgin olive oil
6 cloves garlic, crushed
1 teaspoon crushed red pepper
4 ounces goat cheese, cut into ½ inch chunks
½ cup coarsely grated Parmesan or grano padana cheese
1 cup leftover pasta water—use as needed
Zest and juice of one lemon
Salt and pepper to taste

1. Wash rapini well. Trim off tough ends of greens—about 2”-3”.
2. Grate zest from lemon using a plane or fine side of a grater. Squeeze juice from lemon and reserve.
3. Bring a large kettle of salted water (3-4 quarts) to a boil for pasta.
4. Bring a second large kettle of salted water (2 quarts) to a boil and toss in rapini. Cook greens until crisply tender (about 3-4 minutes).
5. Drain rapini and plunge into a bowl of water and ice cubes to stop greens from cooking. Drain rapini, pressing greens into the sieve to remove excess water.
6. When pasta water is boiling, cook orecchiette.
7. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. When oil is fragrant, add garlic cloves and crushed red pepper, stirring so mixture does not burn. Lower heat and cook garlic and pepper for a minute or so—do not let garlic burn. Throw drained rapini into the skillet, stirring and frying for 4-5 minutes. Remove pan from flame and set aside.
8. When pasta is cooked, drain it, reserving a cup of pasta water. Place pasta back in pot and toss it with 1-2 tablespoons of olive oil to keep pasta from sticking. Throw rapini, goat cheese, zest and lemon juice over the pasta and toss. Add Parmesan or grano padana and pasta water, one-half cup at a time and toss. Add salt and pepper to taste and serve.

Serves 6 generously.