Whole wheat Fettuccine with Anchovies, Rapini and Ricotta

Ingredients

  • 1 bunch rapini, trimmed
  • 375-g pkg whole wheat fettuccine
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp bread crumbs
  • 2 large garlic cloves, minced
  • 6 anchovy fillets, coarsely chopped
  • 1 tbsp anchovy oil
  • 1/4 tsp hot-red-chili flakes
  • 1/2 cup extra-smooth ricotta cheese
  • 1 tbsp lemon zest

Directions

  • BOIL a large pot of water. Cook rapini for 5 min, then scoop into a colander. Rinse with cold running water and squeeze out excess water. Chop into bite-sized pieces. Set aside.
  • ADD pasta to boiling water and cook, following package directions but omitting salt, until al dente, 7 to 8 min. Reserve 1 cup pasta water.
  • HEAT a large frying pan over medium. Add 1 tbsp oil, then bread crumbs, and cook, stirring often, until toasty, 2 min. Transfer to a bowl. Add remaining 2 tbsp oil, garlic, anchovies, anchovy oil and chili flakes. Stir until anchovies break apart. Add pasta and pasta water along with rapini. Toss to coat. Season with fresh pepper.
  • DIVIDE pasta among 4 bowls. Stir ricotta with lemon zest. Top each bowl with a big dollop of ricotta mixture and a sprinkle of bread crumbs. Serve immediately.
Recipe Courtesy of – Chatelaine
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