Rigatoni with Bitter Greens, Hazelnuts, and Mascarpone | culture: the word on cheese
This easy pasta recipe turns mascarpone cheese into a creamy pasta sauce. With bitter greens for balance and hazelnuts for crunch, it's a quick weeknight dinner.
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Cooking tools:
- Microplane
- Grater
- Pot
- Colander
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Serving bowl
Ingredients
- 1 pound dried rigatoni
- ½ cup olive oil (divided)
- 2 cloves garlic (thinly sliced)
- 1 bunch bitter greens (washed and chopped)
- Kosher salt (to taste)
- Ground black pepper (to taste)
- ½ cup chopped hazelnuts (toasted)
- 2 tablespoons chopped fresh oregano
- ½ teaspoon red pepper flakes
- 8 ounces mascarpone cheese
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 4 ounces heavy cream
- 8 ounces parmesan cheese (grated)
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