When I have escarole in my CSA box, I try to make something new. It seems that the most classic use for escarole is in an Italian white bean soup, but I try to branch out. 😉
This is a quick, cheesy, creamy, TERRIFIC escarole pasta dish. We loved it. The recipe was adapted from Everyday Food. I used one half of a head of escarole subsidized with CSA turnip and beet greens. I also modified the proportions.
Yield: Serves 6 to 8
- coarse salt and freshly ground black pepper
- 3/4 pound to 1 pound short pasta, such as campanelle, farfalle, cappellacci, or gigli
- 1 large head escarole, trimmed and cut crosswise into 1-inch strips (I used 1/2 head escarole as well as turnip and beet greens)
- 2 tablespoons extra-virgin olive oil
- 4 large garlic cloves, sliced
- 3/4 to 1 pound large shrimp, peeled and deveined, patted dry
- 1/3 cup nonfat plain Greek yogurt
- 8 ounces feta, crumbled (about 2 cups)
- 2 to 3 tablespoons coarsely chopped fresh dill
- In a large pot of boiling salted water, cook pasta 1 minute less than package instructions.
- Add escarole and cook 1 minute. Reserve 1 cup pasta water, then drain.
- In a large skillet, heat oil over medium-high. (I used an enameled cast iron pan.)
- Add garlic and cook 30 seconds.
- Add shrimp, season with salt, and cook until opaque throughout, about 3 to 4 minutes.
- Add pasta mixture and scant 1/2 cup pasta water and cook, stirring, 1 minute.
- Stir in yogurt, feta, and dill. If necessary, add more pasta water to create a light sauce that coats pasta. (I reserve the additional pasta water to use when reheating leftovers.)
- Season with salt and pepper to taste and serve.
One Year Ago: